Sheet Pan Herb-Roasted Chicken Thighs with Potatoes and Carrots

By AislePrompt Editorial · ·

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.

One-pan wonder with juicy chicken and caramelized vegetables for effortless weeknight meals. This American-inspired sheet-pan recipe, ready in about 55 minutes, pairs chicken thighs, 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 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 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Place 1.5 lbs chicken thighs, 2 medium peeled and cubed potatoes, and 3 medium peeled and sliced carrots on a large sheet pan.
  2. Step 2: Drizzle with 3 tbsp olive oil, then sprinkle with 1 tsp dried rosemary, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper, tossing to coat evenly.
  3. Step 3: Roast for 40 minutes, stirring vegetables halfway through, until chicken is golden brown and vegetables are tender with caramelized edges.

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