Sheet Pan Herb Chicken (Printable)

A flavorful one-pan dish with herb-seasoned chicken and roasted root vegetables for a wholesome meal.

# 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

# Directions:

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, kosher salt, and black pepper until well coated. Set aside.
03 - In another bowl, toss carrots, parsnips, sweet potato, and red onion with 1 tablespoon olive oil, salt, and 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 35-40 minutes, or until chicken skin is golden and crisp, internal temperature reaches 165°F, and vegetables are tender.
06 - For extra crispy skin, broil for an additional 2-3 minutes.
07 - Remove from oven and rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • One pan means one cleanup, and somehow the food tastes even better when you're not exhausted from washing dishes.
  • Chicken thighs stay juicy and forgiving—they're nearly impossible to dry out, which takes the stress out of weeknight cooking.
  • The vegetables absorb all those herby, savory drippings and become almost caramelized, turning simple root veggies into something craveable.
02 -
  • Don't skip the resting period—it's only five minutes, but those minutes let the juices redistribute instead of running all over the plate when you cut into the chicken.
  • If your oven runs hot, check the chicken at 30 minutes; if it runs cold, it might need the full 40 or even a few minutes more—trust your temperature thermometer over timing.
03 -
  • Dry your chicken thighs thoroughly before seasoning—moisture is the enemy of crispy skin, so pat them with paper towels first.
  • Don't stir the vegetables too much during roasting; let them stay still so they develop golden, caramelized edges instead of steaming.
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