Sheet Pan Herb Chicken (Printable)

A vibrant one-pan meal with herb-marinated chicken and a medley of roasted root vegetables.

# 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

# Directions:

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 vegetables in a single layer on the prepared sheet pan. Nestle seasoned chicken thighs skin-side up among the vegetables.
05 - Roast for 35–40 minutes, or until chicken skin is golden and crisp, internal temperature reaches 165°F, and vegetables are tender.
06 - Broil for an additional 2–3 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 Suggestions:

01 -
  • One pan means one thing to wash, which is basically the secret to cooking on a weeknight without resentment.
  • The chicken skin gets gloriously crispy while the meat stays impossibly tender and juicy.
  • Those root vegetables caramelize into something sweet and almost nutty that doesn't even need salt at the table.
  • It's naturally gluten-free and feels fancy enough for guests but homey enough for yourself.
02 -
  • Don't crowd the vegetables or crowd yourself by moving things around constantly; let them sit and brown properly, it only takes a few minutes of stillness.
  • Bone-in chicken takes longer than boneless but tastes immeasurably better, and that 165°F internal temperature is not a suggestion—check it with a thermometer in the thickest part without touching bone.
  • If your chicken finishes before the vegetables, pull the chicken out and let the vegetables keep going, then return the chicken for the last few minutes to warm through.
03 -
  • Pat your chicken thighs dry before seasoning them so they actually get crispy instead of steamed; a paper towel takes three seconds and changes everything.
  • Use a meat thermometer and check the thickest part of the thigh away from the bone; it's the only way to know for certain without cutting and losing all the juices.
  • If you're making this for more people, just add another sheet pan instead of crowding one; your vegetables will thank you with better browning and your chicken will actually crisp up.
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