Walloon Herb Chicken with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

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 developed and reviewed.

Tender chicken thighs baked with fresh thyme and rosemary alongside caramelized carrots and parsnips. This Belgian-inspired one-pot recipe, ready in about 55 minutes, pairs chicken thighs, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 40 min Serves 4 Belgian cuisine 420 cal/serving

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Ingredients

1.5 lbs chicken thighs
4 medium carrots
4 medium parsnips
3 tbsp olive oil
2 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
3 cloves minced garlic
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels, then season evenly with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Peel and cut carrots and parsnips into 1-inch chunks. Place on a baking sheet, drizzle with 2 tbsp olive oil, and toss to coat. Add 3 minced garlic cloves, 2 tsp chopped thyme, and 1 tsp chopped rosemary; toss again.
Step 3: Arrange chicken thighs on top of vegetables. Drizzle remaining 1 tbsp olive oil over chicken. Roast for 35-40 minutes until chicken reaches 165°F (74°C) internally and vegetables are golden and tender.