Sheet Pan Herb-Roasted Chicken with Farm Fresh Vegetables

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A wholesome sheet pan dinner featuring tender herb-roasted chicken paired with a medley of fresh seasonal vegetables from the market. This sheet-pan recipe, ready in about 55 minutes, pairs bone-in chicken thighs, carrot, red potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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 bone-in chicken thighs
• 3 medium, peeled and cut into 1-inch chunks carrot
• 4 medium, quartered red potatoes
• 12 oz, halved brussels sprouts
• 4 tbsp olive oil
• 2 tbsp, chopped fresh rosemary
• 1 tbsp, chopped fresh thyme
• 4, minced garlic cloves
• 1, zested and juiced lemon
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat your oven to 425°F. In a large bowl, combine 4 tbsp olive oil, 4 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, zest and juice of 1 lemon, 1 1/2 tsp salt, and 1 tsp black pepper. Whisk together until fragrant.
2. Step 2: Add 6 bone-in chicken thighs to the bowl and toss to coat all pieces evenly with the herb oil mixture. Let marinate for 10 minutes while prepping vegetables.
3. Step 3: On a large rimmed baking sheet, arrange 3 peeled and chunked carrots, 4 quartered red potatoes, and 12 oz halved brussels sprouts. Drizzle with 1 tbsp olive oil and season lightly with salt and pepper. Toss to coat.
4. Step 4: Nestle the marinated chicken thighs among the vegetables on the sheet pan. Roast in the preheated 425°F oven for 35-40 minutes, turning vegetables halfway through, until chicken reaches an internal temperature of 165°F and vegetables are golden and tender.
5. Step 5: Remove from oven and let rest for 5 minutes before serving, allowing juices to redistribute and flavors to meld.