Sheet Pan Herb Chicken (Printable)

Herb-marinated chicken and root vegetables roasted together for a simple, hearty 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

# How To Make:

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 thoroughly 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 to 40 minutes 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 to 3 minutes if desired.
07 - Remove from oven and rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

# Top Suggestions:

01 -
  • Honest-to-goodness crispy chicken skin without any fussing or flipping required.
  • One sheet pan means you spend more time eating and less time washing dishes afterward.
  • Root vegetables caramelize into something unexpectedly sweet while the chicken seasons them from above.
02 -
  • Don't crowd the pan or flip things around while roasting; the vegetables need uninterrupted contact with heat to caramelize properly, and the chicken skin needs to stay undisturbed to get crispy.
  • Bone-in, skin-on chicken thighs are more forgiving than breasts because they stay juicy even if you accidentally roast them a few minutes too long, which has saved my dinner more times than I'd like to admit.
03 -
  • Don't skip the parchment paper unless you enjoy an oven that smells like burnt oil for weeks; it protects your pan and makes cleanup so simple you'll actually feel grateful.
  • If your chicken thighs are particularly large, you can gently score the skin in a crosshatch pattern with a sharp knife before seasoning, which encourages even more crispiness without changing your cooking time.
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