Springfield-Style Herb Roasted Chicken with Root Vegetables

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Juicy herb-infused roasted chicken paired with tender root vegetables inspired by the rustic flavors of the Springfield region. This American chicken recipe, ready in about 60 minutes, pairs bone-in, skin-on chicken thighs, carrots, and parsnips for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

• 4 pieces (about 2 pounds) bone-in, skin-on chicken thighs
• 3 medium carrots, peeled and cut into 1-inch chunks
• 2 medium parsnips, peeled and cut into 1-inch chunks
• 4 small red potatoes, quartered
• 4 tablespoons olive oil, divided
• 2 teaspoons fresh rosemary, finely chopped
• 2 teaspoons fresh thyme, finely chopped
• 4 garlic cloves, minced
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon lemon juice

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 3 medium peeled and chunked carrots, 2 medium peeled and chunked parsnips, and 4 small quartered red potatoes with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated. Spread the vegetables in a single layer in a roasting pan.
2. Step 2: In a small bowl, mix 2 tablespoons olive oil, 2 teaspoons finely chopped fresh rosemary, 2 teaspoons finely chopped fresh thyme, 4 minced garlic cloves, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon lemon juice. Rub this herb mixture all over 4 bone-in, skin-on chicken thighs.
3. Step 3: Nestle the chicken thighs skin-side up among the root vegetables in the roasting pan. Roast uncovered for 40-45 minutes until the chicken skin is golden and crisp and vegetables are tender when pierced with a fork.
4. Step 4: Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.