Sheet Pan Herb Chicken (Printable)

A vibrant one-pan meal featuring herb-marinated chicken and roasted root vegetables for a delicious 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

# 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 - For extra crispy skin, broil for an additional 2 to 3 minutes.
07 - Remove from oven. Rest for 5 minutes, then garnish with fresh parsley and serve with lemon wedges.

# Chef’s Tips:

01 -
  • One pan means one thing to wash, which feels like a small miracle on a weeknight.
  • The chicken skin crisps up golden in a way that makes people think you spent all afternoon cooking.
  • Those root vegetables turn sweet and jammy while everything roasts together, no stirring required.
02 -
  • Don't skip the parchment paper or you'll spend fifteen minutes scraping caramelized bits off the pan instead of enjoying your dinner.
  • The magic happens when you resist the urge to stir everything halfway through—those vegetables need uninterrupted contact with the hot pan to caramelize properly.
  • If your oven runs hot or cold, start checking the chicken around the 30-minute mark so you catch it at perfect doneness.
03 -
  • If you have time, marinate the chicken in the herb mixture for up to 24 hours before roasting—the flavors deepen and the meat becomes even more tender.
  • Cut your vegetables consistently so they all finish cooking at the same time and the pan looks beautifully composed when it comes out of the oven.
  • Check the internal temperature of the thickest part of the chicken thigh with a meat thermometer to guarantee it's done—165°F is your target, and it removes all guesswork.
Return