Sheet Pan Herb Chicken (Printer-friendly)

A flavorful one-pan dinner featuring herb-marinated chicken and roasted root vegetables, easy and gluten-free.

# 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

# How-To 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 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 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 and rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • Everything cooks on one pan, which means one cleanup and zero regrets about the pile of dishes.
  • The chicken skin gets impossibly crispy while staying juicy underneath, a texture combination that never gets old.
  • Root vegetables caramelize into these golden, tender pieces that taste like they've been simmering for hours, not forty minutes.
02 -
  • Don't crowd the pan or everything steams instead of roasting, so if your sheet pan is small, it's worth doing this in two batches.
  • The chicken thighs need to sit skin-side up the entire time because that's how they get crispy, not just cooked through.
03 -
  • If you notice the vegetables browning faster than the chicken is cooking, tent the whole pan loosely with foil for the first twenty minutes, then uncover to finish.
  • Let your sheet pan sit out for a few minutes before prepping it so the parchment paper sticks better and doesn't shift around when you're arranging everything.
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