Savory Herb-Infused Roast Chicken with Root Vegetables

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs roasted with aromatic herbs and seasonal root vegetables for a comforting weeknight meal. This sheet-pan recipe, ready in about 55 minutes, pairs chicken thighs, olive oil, garlic cloves 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 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: 15 min Cook: 40 min Serves 4 International cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1.5 lbs chicken thighs
3 tbsp olive oil
4, minced garlic cloves
2 rosemary sprigs
2 thyme sprigs
12 oz, peeled and cut into 1-inch pieces carrots
12 oz, peeled and cut into 1-inch pieces parsnips
1 medium, cut into wedges red onion
1 tsp salt
1/2 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

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

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper.
Step 2: In a large bowl, combine 3 tbsp olive oil, minced garlic, rosemary, and thyme. Add carrots, parsnips, and red onion wedges, tossing to coat evenly.
Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet. Place chicken thighs on top, skin-side up.
Step 4: Roast for 35-40 minutes until chicken reaches 165°F (74°C) internally and vegetables are tender with golden edges.