Sheet Pan Herb-Roasted Chicken with Root Vegetables

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

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 drafted and published.

A simple, golden-brown meal where chicken thighs and seasonal root vegetables roast together until tender, infused with fresh herbs for a wholesome weeknight dinner. This American-inspired sheet-pan recipe, ready in about 55 minutes, pairs Chicken thighs, Olive oil, Salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 380 cal/serving

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Ingredients

2 lbs, skin-on, bone-in Chicken thighs
2 tbsp Olive oil
1 tsp Salt
1/2 tsp Black pepper
1 tbsp, chopped Rosemary
1 tbsp, chopped Thyme
2 cups, peeled and cut into 1-inch pieces Carrots
2 cups, peeled and cut into 1-inch pieces Parsnips
2 medium, peeled and cut into 1-inch cubes Sweet potatoes
4, minced Garlic cloves

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Instructions

Step 1: Preheat oven to 425°F. Place 2 lbs chicken thighs on a large sheet pan. Drizzle with 2 tbsp olive oil, then season with 1 tsp salt, 1/2 tsp black pepper, 1 tbsp chopped rosemary, and 1 tbsp chopped thyme. Toss to coat evenly.
Step 2: Add 2 cups peeled and cut carrots, 2 cups peeled and cut parsnips, and 2 medium peeled and cut sweet potatoes to the sheet pan. Sprinkle with 4 minced garlic cloves and toss with the chicken and herbs.
Step 3: Roast for 35-40 minutes, turning vegetables and chicken halfway through, until chicken skin is golden brown and internal temperature reaches 165°F, and vegetables are tender when pierced with a fork.
Step 4: Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.