Sage and Garlic Roasted Chicken with Root Vegetables

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Tender chicken thighs roasted with earthy root vegetables and fresh herbs for a comforting, nutrient-rich meal. This American-inspired Whole30 recipe, ready in about 60 minutes, pairs chicken thighs, sweet potatoes, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken thighs
• 2 medium sweet potatoes
• 4 medium carrots
• 2 medium parsnips
• 2 tbsp olive oil
• 1 tbsp fresh sage
• 3 cloves garlic
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Peel and cut sweet potatoes, carrots, and parsnips into 1-inch cubes, then place in a roasting pan. Drizzle with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper; toss to coat evenly.
2. Step 2: Roast vegetables for 15 minutes while preparing chicken.
3. Step 3: Pat chicken thighs dry, then rub with remaining 1 tbsp olive oil, minced garlic, chopped sage, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Step 4: Place chicken on top of roasted vegetables in the pan, skin-side up. Return to oven and roast for 25-30 minutes until chicken reaches 165°F (74°C) internally and vegetables are tender.
5. Step 5: Let rest for 5 minutes before serving to retain juices.