Sheet Pan Herb Chicken (Printable)

Juicy herb-marinated chicken paired with tender roasted root vegetables for an easy, flavorful 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, Italian herbs, garlic powder, paprika, 1 teaspoon salt, and ½ teaspoon black pepper until well coated.
03 - In another bowl, toss carrots, parsnips, sweet potato, and red onion with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon 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 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 -
  • One pan means one pan to wash, which is genuinely life-changing on nights when you're already exhausted.
  • The chicken comes out impossibly juicy while the skin crisps up to that perfect crackling texture everyone craves.
  • Those root vegetables caramelize in their own way, each one tasting like a concentrated version of itself.
02 -
  • Pat your chicken thighs dry before seasoning them—any moisture on the skin will steam instead of crisp, and you'll lose that magical crackling texture.
  • Don't crowd the pan or cover the vegetables too much with chicken; they need space to caramelize rather than steam, which makes all the difference between good and unforgettable.
03 -
  • Arrange your vegetables by cook time—slower vegetables like root veggies first, then faster-cooking things closer to the heat or added halfway through if needed.
  • The parchment paper isn't just for cleanup; it helps distribute heat evenly and prevents anything from sticking, which means you actually get those crispy edges instead of burnt-on bits.
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