Sheet Pan Herb Chicken (Printable Version)

Juicy herb-marinated chicken thighs paired with roasted carrots, parsnips, and sweet potatoes.

# 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

# Steps:

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 35-40 minutes, or until the chicken skin is golden and crisp, internal temperature reaches 165°F, and vegetables are tender.
06 - Broil for an additional 2-3 minutes for extra crispy skin if desired.
07 - Remove from oven. Rest for 5 minutes, then garnish with fresh parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • One-pan simplicity means minimal cleanup and maximum flavor
  • Juicy, golden chicken with perfectly crispy skin every time
  • Hearty root vegetables roast alongside, soaking up all the savory juices
  • Naturally gluten-free and packed with wholesome ingredients
  • Easy enough for a busy weeknight, impressive enough for weekend guests
  • Customizable with your favorite root vegetables and herbs
02 -
  • Always use parchment paper or a silicone mat to prevent sticking and make cleanup effortless
  • For ultra-crispy skin, place the chicken thighs skin-side down in a cold skillet for 5 minutes before transferring to the sheet pan
  • Check the chicken's internal temperature with a meat thermometer—165°F ensures perfectly cooked, juicy meat
  • Let the chicken rest for 5 minutes after roasting so the juices redistribute, keeping the meat moist
  • Save any leftover pan drippings and toss them with the vegetables or drizzle over the chicken for extra flavor
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