Strathcona Herb-Roasted Chicken with Root Vegetables
Juicy roasted chicken paired with earthy root vegetables and fresh garden herbs. This Canadian-inspired sheet-pan recipe, ready in about 55 minutes, pairs chicken thighs, potatoes, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, 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
- 12 oz chicken thighs
- 12 oz potatoes
- 6 oz parsnips
- 6 oz carrots
- 2 tbsp olive oil
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- 2 cloves garlic
- 1/4 tsp salt
- 1/8 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 425°F. Cut potatoes and parsnips into 1-inch chunks; slice carrots into 1/2-inch coins. Place vegetables in a large bowl.
- Step 2: Add 1 tbsp olive oil, rosemary, thyme, salt, and pepper to the vegetables; toss until evenly coated. Spread in a single layer on a parchment-lined baking sheet.
- Step 3: Place chicken thighs on top of vegetables. Drizzle with remaining 1 tbsp olive oil, then press minced garlic over the chicken.
- Step 4: Roast for 35-40 minutes until chicken is golden brown and vegetables are tender when pierced with a fork, rotating the pan halfway through.
- Step 5: Let rest 5 minutes before serving directly from the pan to retain juices.
