Sheet Pan Roasted Pikes Peak Chicken with Mountain Herbs

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

Juicy roasted chicken thighs infused with fresh rosemary and thyme, roasted alongside seasonal vegetables on a sheet pan for an easy, flavorful meal. This American-inspired chicken recipe, ready in about 60 minutes, pairs bone-in skin-on chicken thighs, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 skin-on chicken thighs
• 3 tbsp olive oil
• 2 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 4 minced garlic cloves
• 12 oz baby carrots
• 1 lb quartered small red potatoes
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp lemon zest
• 1 tbsp lemon juice

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Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, combine 3 tbsp olive oil, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 4 minced garlic cloves, 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp lemon zest, and 1 tbsp lemon juice to create a herb marinade.
2. Step 2: Place 6 bone-in skin-on chicken thighs in a large bowl, add the herb marinade, and toss well to coat. Let marinate for 15 minutes at room temperature.
3. Step 3: Arrange 12 oz baby carrots and 1 lb quartered small red potatoes on a large rimmed sheet pan. Drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/2 tsp pepper, tossing to coat.
4. Step 4: Nestle the marinated chicken thighs skin side up among the vegetables on the sheet pan.
5. Step 5: Roast in the preheated oven for 35-40 minutes until the chicken skin is golden brown and crispy, and the internal temperature reaches 165°F, stirring the vegetables halfway through for even cooking.
6. Step 6: Remove from oven and let rest for 5 minutes before serving, allowing juices to redistribute and flavors to meld.