Sheet Pan Pulaski Highway Roasted Chicken with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A hearty roasted chicken dish featuring savory herbs and colorful root vegetables, all cooked together on a sheet pan for easy cleanup. This american-inspired easter ready in about 55 minutes pairs bone-in chicken thighs, carrot, parsnip 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.

Ingredients

• 6 pieces bone-in chicken thighs
• 3 medium, peeled and cut into 1-inch pieces carrot
• 2 medium, peeled and cut into 1-inch pieces parsnip
• 1 large, cut into wedges red onion
• 4, minced garlic cloves
• 4 tbsp olive oil
• 2 tbsp, chopped fresh rosemary
• 1 tbsp, chopped fresh thyme
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp lemon juice

Instructions

1. Step 1: Preheat your oven to 425°F. In a large bowl, toss 3 medium peeled and 1-inch cut carrots, 2 medium peeled and 1-inch cut parsnips, and 1 large red onion cut into wedges with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp chopped fresh rosemary until vegetables are well coated.
2. Step 2: Arrange the vegetables in a single layer on a large rimmed sheet pan. Pat dry 6 bone-in chicken thighs and rub them with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp chopped fresh thyme, 4 minced garlic cloves, and 2 tbsp lemon juice. Place the chicken thighs skin-side up on top of the vegetables.
3. Step 3: Roast in the oven for 35-40 minutes until the chicken skin is golden and crispy and an internal temperature of 165°F is reached. Let rest for 5 minutes before serving, spooning some of the roasted vegetables alongside the chicken.