Sheet Pan Quinary Herb Chicken with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Juicy chicken thighs seasoned with a blend of five fresh herbs, roasted alongside a colorful array of root vegetables for a one-pan meal. This Mediterranean recipe, ready in about 65 minutes, pairs bone-in skin-on chicken thighs, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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 (about 2 lbs) bone-in skin-on chicken thighs
• 3 medium, peeled and cut into 2-inch chunks carrots
• 2 medium, peeled and cut into 2-inch chunks parsnips
• 1 large, cut into thick wedges red onion
• 4 medium Yukon Gold, quartered potatoes
• 4 tbsp olive oil
• 1 tbsp, finely chopped fresh parsley
• 1 tbsp, finely chopped fresh thyme
• 1 tbsp, finely chopped fresh rosemary
• 1 tbsp, finely chopped fresh oregano
• 1 tsp, finely chopped fresh sage
• 4, minced garlic cloves
• 1 1/2 tsp salt
• 1 tsp, freshly ground black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat your oven to 425°F. In a small bowl, mix 4 tbsp olive oil with 1 tbsp each of finely chopped fresh parsley, thyme, rosemary, oregano, and 1 tsp finely chopped fresh sage plus 4 minced garlic cloves to create a quinary herb marinade.
2. Step 2: Place 6 bone-in skin-on chicken thighs and the prepared vegetables — 3 medium carrots cut into 2-inch chunks, 2 parsnips cut into 2-inch chunks, 1 large red onion cut into wedges, and 4 quartered Yukon Gold potatoes — on a large rimmed sheet pan.
3. Step 3: Drizzle the herb marinade evenly over the chicken and vegetables, then sprinkle 1 1/2 tsp salt and 1 tsp freshly ground black pepper over everything. Toss the vegetables gently to coat, leaving the chicken skin exposed.
4. Step 4: Roast in the preheated oven for 40-45 minutes, turning the vegetables halfway through, until the chicken skin is crispy and golden and the vegetables are tender when pierced with a fork.