Sheet Pan Herb-Roasted Chicken Thighs with Carrots and Parsnips

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

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.

Juicy chicken thighs roasted alongside sweet carrots and parsnips, infused with rosemary and garlic for a comforting Whole30 dinner. This Mediterranean-inspired Whole30 recipe (gluten free, paleo), ready in about 55 minutes, pairs bone-in chicken thighs, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 6, 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.

Prep: 15 min Cook: 40 min Serves 6 Mediterranean cuisine 460 cal/serving

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Ingredients

6 pieces, skin-on bone-in chicken thighs
4 large, peeled and cut into 2-inch sticks carrots
3 medium, peeled and cut into 2-inch sticks parsnips
4 tbsp olive oil
2 tbsp, chopped fresh rosemary
4 cloves, minced garlic cloves
1 1/2 tsp sea salt
3/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss 4 large peeled and cut carrots and 3 medium peeled and cut parsnips with 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper until evenly coated.
Step 2: Arrange the carrots and parsnips on a large rimmed baking sheet in a single layer.
Step 3: Pat dry 6 bone-in, skin-on chicken thighs and rub with 2 tbsp olive oil, 1 1/2 tsp sea salt, 3/4 tsp black pepper, 2 tbsp chopped fresh rosemary, and 4 minced garlic cloves.
Step 4: Place the chicken thighs skin side up on top of the vegetables on the baking sheet.
Step 5: Roast everything for 35-40 minutes until the chicken skin is golden and crisp and an internal temperature of 165°F is reached, stirring the vegetables halfway through cooking for even caramelization.
Step 6: Remove from oven and let rest for 5 minutes before serving warm.