Slow-Roasted Herb Chicken with Root Vegetables

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Juicy chicken thighs roasted with rosemary and thyme, accompanied by tender carrots, potatoes, and parsnips. This American-inspired slow-cooker recipe, ready in about 65 minutes, pairs Chicken thighs, Carrots, Potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 1.5 lbs, skin-on Chicken thighs
• 4, peeled and chopped into 1-inch pieces Carrots
• 2 medium, chopped into 1-inch pieces Potatoes
• 2, peeled and chopped into 1-inch pieces Parsnips
• 3 tbsp Olive oil
• 1 tbsp, chopped Rosemary
• 1 tsp, chopped Thyme
• 3 cloves, minced Garlic
• 1 tsp Salt
• 1/2 tsp Black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F.
2. Step 2: Place 4 chopped carrots, 2 chopped potatoes, and 2 chopped parsnips in a large roasting pan. Drizzle with 3 tbsp olive oil and sprinkle with 1 tsp salt, 1/2 tsp black pepper, 1 tbsp chopped rosemary, 1 tsp chopped thyme, and 3 minced garlic cloves. Toss to coat evenly.
3. Step 3: Arrange 1.5 lbs chicken thighs (skin-side up) on top of the vegetables and rub the skin with the herb mixture.
4. Step 4: Roast in the preheated oven for 40-45 minutes until the chicken is golden and the vegetables are tender when pierced with a fork.
5. Step 5: Let rest for 5 minutes before serving.