Sheet Pan Herb Chicken (Printable)

Juicy herb chicken paired with a medley of roasted root vegetables for an easy, flavorful meal.

# 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

# Step-by-Step:

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

# Expert Suggestions:

01 -
  • The chicken skin gets impossibly crispy while the meat stays juicy underneath, and somehow the vegetables don't get jealous of all that attention.
  • It's genuinely a one-pan dinner with zero fussy plating, which means you can actually enjoy your guests instead of stress-cooking.
02 -
  • Pat your chicken thighs completely dry before seasoning or they'll steam instead of crisp, and that ruins the whole point of this recipe.
  • Don't crowd the vegetables or they'll release steam and roast instead of caramelize, so give them actual space on the pan.
03 -
  • Use a meat thermometer instead of guessing—it takes the anxiety out of cooking chicken and ensures perfectly moist meat every time.
  • Let the sheet pan sit in the oven for a minute after roasting before pulling it out; the residual heat keeps everything warm while you serve.
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