Sheet Pan Herb Chicken (Printer-friendly)

Juicy herb-marinated chicken roasted with a medley of root vegetables in one pan.

# What You 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

# Steps:

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, dried Italian herbs, garlic powder, paprika, 1 teaspoon salt, and ½ teaspoon black pepper until thoroughly coated. Set aside.
03 - In another bowl, toss carrots, parsnips, sweet potato, and red onion with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black 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 until 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 and rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

# Top Tips:

01 -
  • One pan means one cleanup, which is honestly the greatest gift you can give yourself on a weeknight.
  • The chicken skin gets impossibly crispy while the meat stays juicy and tender inside.
  • Root vegetables caramelize in their own juices and pick up all those herb flavors without any fussy stirring.
02 -
  • Don't crowd the pan because it creates steam, and steamed vegetables are sad vegetables; give them actual space to develop that caramelized crust.
  • Bone-in thighs really do cook at exactly the same speed as the root vegetables, which is why this sheet pan magic works at all.
03 -
  • Use a meat thermometer because it removes all guessing and guarantees juicy chicken every single time, not dry chicken overcooked out of fear.
  • Arrange vegetables so they have actual contact with the pan, not piled on top of each other, because that direct heat is what creates the caramelization that makes this dish shine.
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