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One-Pan Herb-Roasted Chicken with Root Vegetables

Name: One-Pan Herb-Roasted Chicken with Root Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 1 pound baby carrots, peeled; 2 medium parsnips, peeled and cut into 1-inch pieces; 2 medium red potatoes, cut into 1-inch cubes; 1 medium onion, quartered; 4 cloves garlic, smashed; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon dried oregano; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/4 teaspoon paprika; Fresh parsley, chopped (for garnish); 1 lemon, sliced

By PanPotPlates Editorial TeamPublished Apr 8, 2026 | Updated May 11, 2026

American 60 mins onepaneasybudget-friendlyweeknightheartycomfortfoodroasted chickenroot vegetablesoven roasted

One-Pan Herb-Roasted Chicken with Root Vegetables with measured ingredients, 60-minute timing, 4-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.

Prep 15 min

Cook 45 min

Total 60 min

Servings 4

Difficulty easy

Cuisine American

Ingredients

Servings 4

4 bone-in, skin-on chicken thighs
1 pound baby carrots, peeled
2 medium parsnips, peeled and cut into 1-inch pieces
2 medium red potatoes, cut into 1-inch cubes
1 medium onion, quartered
4 cloves garlic, smashed
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
Fresh parsley, chopped (for garnish)
Optional
1 lemon, sliced

Ingredients for One-Pan Herb-Roasted Chicken with Root Vegetables

Instructions

Preheat your oven to 425°F (220°C).
In a small bowl, combine dried thyme, rosemary, oregano, kosher salt, black pepper, and paprika.
Pat the chicken thighs dry with paper towels. Rub olive oil evenly over the chicken and root vegetables.
Sprinkle the herb and spice mixture over both sides of the chicken thighs.
Place the chicken thighs skin-side up on a large rimmed sheet pan or roasting pan.
Arrange the baby carrots, parsnips, red potatoes, onion quarters, and garlic cloves around the chicken in a single layer.
If desired, tuck lemon slices among the chicken and vegetables to add bright citrus flavor.
Roast in the preheated oven for 40-45 minutes, or until the chicken skin is crispy, the internal temperature reaches 165°F (74°C), and the vegetables are tender and caramelized.
Halfway through cooking, gently stir the vegetables to promote even roasting, while keeping the chicken in place to maintain crispy skin.
Remove from the oven and let the chicken rest for 5 minutes before serving.
Garnish with freshly chopped parsley and serve warm.