Herb Chicken with Root Veggies (Printable View)

A vibrant, one-pan meal with herb-marinated chicken and roasted root vegetables for a wholesome dinner.

# Ingredient List:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 2 teaspoons dried Italian herbs
04 - 1 teaspoon garlic powder
05 - 1 teaspoon paprika
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon black pepper

→ Vegetables

08 - 2 large carrots, peeled and cut into 1-inch chunks
09 - 2 parsnips, peeled and cut into 1-inch chunks
10 - 1 medium sweet potato, peeled and cut into 1-inch cubes
11 - 1 small red onion, cut into wedges
12 - 1 tablespoon olive oil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Garnish

15 - 2 tablespoons chopped fresh parsley
16 - Lemon wedges

# How to Make:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, toss chicken thighs with olive oil, Italian herbs, garlic powder, paprika, salt, and pepper until well coated. Set aside.
03 - In another bowl, toss carrots, parsnips, sweet potato, and red onion with olive oil, salt, and pepper until evenly coated.
04 - Spread the vegetables in a single layer on the prepared sheet pan. Nestle the seasoned chicken thighs skin-side up among the vegetables.
05 - Roast for 35 to 40 minutes, or until the chicken skin is golden and crisp, internal temperature reaches 165°F, and vegetables are tender.
06 - Broil for an additional 2 to 3 minutes for extra crispy skin.
07 - Remove from oven. Rest for 5 minutes, then garnish with fresh parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • One pan means one cleanup, and after a long day that's honestly the best part.
  • The chicken skin gets impossibly crispy while the meat stays juicy and tender inside.
  • Those caramelized vegetables taste almost like candy, sweet and slightly charred at the edges.
02 -
  • Don't crowd the pan or arrange the vegetables in a pile—they need space to actually roast and caramelize instead of steaming in each other's moisture.
  • If your chicken thighs are really large, give them an extra 5 minutes in the oven and don't trust timing alone; a meat thermometer is your actual friend here.
03 -
  • Pat the chicken skin dry before seasoning it; any surface moisture will steam instead of crisp, so this one small step makes an enormous difference.
  • If you want to get ahead, marinate the chicken in those herbs and oil for up to 24 hours in the fridge—the flavors deepen and the chicken becomes even more tender.
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