Sheet Pan Herb Chicken (Print Version)

One-pan meal featuring herb-marinated chicken and roasted carrots, parsnips, and sweet potatoes.

# Components:

→ 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 - 1/2 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 - 1/2 teaspoon salt
14 - 1/4 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 the vegetables in a single layer on the prepared sheet pan. Nestle the seasoned chicken thighs skin-side up among the vegetables.
05 - Roast for 35 to 40 minutes, or until the chicken skin is golden and crisp, internal temperature reaches 165°F, and vegetables are tender.
06 - Broil for an additional 2 to 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 Advice:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum flavor as the chicken and vegetables share their roasting juices.
  • The chicken skin gets genuinely crispy and golden while the meat stays juicy inside, a combination that feels like it shouldn't be this easy to achieve.
  • Root vegetables develop this natural sweetness when roasted that makes them taste nothing like the sad steamed versions you might remember from childhood.
02 -
  • Bone-in, skin-on chicken thighs are nearly impossible to dry out, but boneless breasts will be tough and sad if you roast them at this temperature for this long, so respect the thighs and don't substitute.
  • If your vegetables are cut significantly smaller or larger than one inch, your cooking time changes—smaller pieces will be done in twenty-five minutes, larger ones might need fifty, so aim for consistency in size and everything finishes together.
03 -
  • Pat your chicken thighs dry before seasoning them—any surface moisture will steam off before crisping, so dry skin is the secret to truly golden, crispy results.
  • Don't crowd the pan; if your sheet pan is small, it's better to roast in two batches than to pack everything so tightly that vegetables steam instead of caramelize.
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