Sheet Pan Herb Chicken (Print Version)

A vibrant meal featuring herb-marinated chicken with a medley of roasted root vegetables.

# What You'll Need:

→ 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 It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, toss chicken thighs with 2 tablespoons 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 1 tablespoon 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.

# Additional Tips::

01 -
  • Everything roasts together, meaning you wash one pan instead of three, and somehow the flavors get better from that crowding.
  • Chicken thighs stay juicy even if you accidentally leave them in five minutes longer than planned, unlike breasts that dry out and disappoint.
  • The vegetables actually taste like themselves, sweetened and deepened by the high heat, not muted like they'd been boiled into submission.
02 -
  • Don't overcrowd the pan in an attempt to cook vegetables you don't think you'll need; everything will steam instead of roast and you'll regret it deeply.
  • Chicken thighs need less babying than breasts, but they still need that 165°F internal temperature, and the skin is done when it looks almost too dark, which is when it's actually perfect.
03 -
  • If you want to marinate the chicken ahead of time, coat it with the oil and seasonings and refrigerate for up to 24 hours, then let it come to room temperature for 15 minutes before roasting so it cooks evenly.
  • The vegetables you choose matter less than the fact that you're roasting them; use what's fresh at your market and adjust cooking times only slightly for different root vegetables.
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