Sage-Roasted Chicken Thighs with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden-skinned chicken thighs roasted alongside carrots, parsnips, and thyme in a savory herb-infused oil until caramelized. This French-inspired one-pot recipe, ready in about 40 minutes, pairs chicken thighs, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 30 min Serves 2 French cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat 8 oz chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: In a large bowl, combine 1 cup chopped carrots, 1 cup chopped parsnips, 2 tbsp extra virgin olive oil, 1/4 cup chopped fresh sage, 1 tbsp chopped fresh thyme, and 2 minced garlic cloves. Toss until vegetables are evenly coated.
  3. Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet. Place chicken thighs skin-side up on top of vegetables.
  4. Step 4: Roast for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender with caramelized edges, flipping halfway through.

Frequently asked questions

How long does Sage-Roasted Chicken Thighs with Root Vegetables take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sage-Roasted Chicken Thighs with Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Sage-Roasted Chicken Thighs with Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sage-Roasted Chicken Thighs with Root Vegetables for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sage-Roasted Chicken Thighs with Root Vegetables?

French one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes