Sheet Pan Citrus-Rosemary Roasted Chicken with Root Vegetables

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Juicy roasted chicken thighs infused with bright citrus and fragrant rosemary, accompanied by caramelized root vegetables roasted on the same pan for an easy, flavorful meal. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 6 pieces (about 2 lbs) bone-in, skin-on chicken thighs
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 4 small, quartered red potatoes
• 4 fresh rosemary sprigs
• 4 cloves, minced garlic cloves
• 4 tbsp olive oil
• 1 tbsp orange zest
• 1/4 cup orange juice
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp honey

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 4 tbsp olive oil, 4 minced garlic cloves, 1 tbsp orange zest, 1/4 cup orange juice, 1 tbsp honey, 1 1/2 tsp salt, and 1 tsp black pepper, stirring until well mixed.
2. Step 2: Add 6 chicken thighs and toss to coat evenly with the marinade. Let sit for 10 minutes while preparing vegetables.
3. Step 3: On a large rimmed baking sheet, spread 3 chopped carrots, 2 chopped parsnips, and 4 quartered red potatoes in a single layer. Drizzle with 1 tbsp olive oil and season with 1/2 tsp salt and 1/2 tsp black pepper. Toss to coat.
4. Step 4: Nestle the marinated chicken thighs skin side up among the vegetables. Place 4 rosemary sprigs evenly on top.
5. Step 5: Roast in the preheated oven for 35-40 minutes until chicken skin is golden and crispy and internal temperature reaches 165°F, turning vegetables once halfway through for even caramelization.
6. Step 6: Remove from oven and let rest for 5 minutes before serving. Serve chicken and roasted vegetables garnished with the roasted rosemary sprigs.