Sheet Pan Herb Chicken (Printer View)

One-pan meal with herb-marinated chicken and a medley of roasted root vegetables, perfect for dinner.

# 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

# Method 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 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 if desired.
07 - Remove from oven. Rest for 5 minutes, then garnish with fresh parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum flavor as the chicken fat seasons the vegetables below.
  • The skin gets impossibly crispy while the meat stays juicy, and you'll find yourself fighting over the last piece.
  • Root vegetables caramelize beautifully in the oven's heat, turning sweet and tender in a way that feels almost luxurious for something so straightforward.
02 -
  • Pat your chicken thighs completely dry before seasoning—any moisture on the skin prevents crisping, and I learned this by producing steamed chicken that made me question everything.
  • Don't skip the 5-minute rest; it's the difference between a tender, juicy piece of meat and one that bleeds onto your plate the moment you cut into it.
03 -
  • Use parchment paper instead of fighting with butter or oil—it browns things perfectly and makes cleanup feel like a victory lap.
  • An instant-read meat thermometer is worth its weight in gold because it removes all guessing about doneness and lets you cook with confidence.
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