Sheet Pan Roasted Pulaski Highway Chicken with Root Vegetables

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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.

Tender chicken thighs roasted with a medley of root vegetables, flavored with garlic and fresh herbs, all cooked together on a single sheet pan for easy cleanup. This American-inspired Easter recipe, ready in about 55 minutes, pairs bone-in chicken thighs, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 15 min Cook: 40 min Serves 6 American cuisine 380 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

6 pieces bone-in chicken thighs
3 medium, peeled and cut into 1-inch pieces carrots
2 medium, peeled and cut into 1-inch pieces parsnips
4 medium, quartered red potatoes
4 tbsp olive oil
4 cloves, minced garlic cloves
2 tbsp, chopped fresh rosemary
1 tbsp, chopped fresh thyme
2 tsp salt
1 tsp black pepper
1 tbsp lemon juice

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat your oven to 425°F. In a large bowl, toss 3 medium carrots, 2 medium parsnips, and 4 quartered red potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
Step 2: Arrange the vegetables in a single layer on a large rimmed sheet pan. Place 6 bone-in chicken thighs skin side up on top of the vegetables.
Step 3: In a small bowl, mix 2 tbsp olive oil, 4 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice. Brush this mixture generously over the chicken thighs.
Step 4: Roast in the preheated oven for 35-40 minutes, or until the chicken skin is golden and the internal temperature reaches 165°F, and the vegetables are tender when pierced with a fork.
Step 5: Let rest for 5 minutes before serving, spooning pan juices over the chicken and vegetables for extra flavor.