Sunshine Lemon-Herb Chicken with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Bright, herb-roasted chicken with caramelized carrots and parsnips – perfect for Redmond's rare sunny days. This American-inspired sheet-pan recipe, ready in about 40 minutes, pairs boneless chicken thighs, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 boneless chicken thighs
• 4 medium carrots
• 2 large parsnips
• 3 tbsp olive oil
• 1 lemon
• 1 tbsp chopped fresh rosemary
• 4 cloves garlic
• 1 tsp dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F (220°C); pat chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Peel and cut carrots and parsnips into 1-inch chunks; place in a large bowl with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper, tossing to coat evenly.
3. Step 3: Zest 1 lemon into a small bowl, then squeeze 1 tbsp juice; add rosemary, minced garlic, 1 tsp dijon mustard, and remaining 1 tbsp olive oil, mixing until combined.
4. Step 4: Arrange vegetables in a single layer on a parchment-lined baking sheet; place chicken thighs on top, skin-side up.
5. Step 5: Brush chicken with lemon-herb mixture and roast for 25 minutes until chicken reaches 165°F (74°C) and vegetables are tender and caramelized at edges.