Sheet Pan Herb Chicken (Print Version)

Herb-marinated chicken thighs roasted with carrots, parsnips, sweet potato, and red onion for a flavorful 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 - ½ 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 - ½ teaspoon salt
14 - ¼ teaspoon black pepper

→ Garnish

15 - 2 tablespoons chopped fresh parsley
16 - Lemon wedges

# How-To 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 evenly 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 vegetables in a single layer on the prepared sheet pan. Nestle seasoned chicken thighs skin-side up among the vegetables.
05 - Roast for 35 to 40 minutes, or until chicken skin is golden and crisp, internal temperature reaches 165°F, and vegetables are tender.
06 - Optional: 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 Suggestions:

01 -
  • One sheet pan means one cleanup, and honestly that alone might be worth making this twice a week.
  • The chicken stays incredibly juicy while the skin crisps up in a way that feels almost indulgent for something so straightforward.
  • Those root vegetables soak up all the chicken fat and herbs, tasting like they're roasted in pure flavor.
02 -
  • Chicken thighs need to rest skin-side up the entire roasting time, otherwise that crispy skin never happens—lean them against the vegetables if needed.
  • Don't crowd the pan or toss vegetables halfway through; let them sit still so they caramelize instead of steam.
  • If your oven runs hot, check at thirty-five minutes because every oven is different and chicken can go from perfect to dry in a hurry.
03 -
  • Pat your chicken thighs dry before seasoning—moisture is the enemy of crispy skin, so even a quick paper towel pass makes a noticeable difference.
  • If you're using fresh herbs instead of dried, rub them directly on the chicken under the skin where they'll release oils and flavor into the meat as it cooks.
Go Back