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Herb-Roasted Chicken Thighs

Herb-Roasted Chicken Thighs with Root Vegetables, Broccolini, and Buttermilk Dressing

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Recipe Details


We love roasting proteins over vegetables for many reasons. First, the juices from the meat add even more flavor to the veggies, but second (and most important), the method is super simple and only involves a baking sheet. Here, chicken thighs are roasted over parsnips, beets, carrots, and broccolini for a deliciously easy dinner with minimal cleanup. Buttermilk dressing studded with chive and dill is drizzled on top for the perfect creamy flourish. 


  • < 600 Calories
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 570
  • Protein 61g
  • Total Carb 35g
  • Total Fat 21g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red beets
    4 ounces
    red beets
  • carrots
    4 ounces
  • parsnips
    4 ounces
  • broccolini
    6 ounces
  • shallots
  • garlic
    2 cloves
  • chicken thighs
    chicken thighs
  • lemon
  • mayonnaise
    2 packets
  • buttermilk [deactivated]
    2 tablespoons
    buttermilk [deactivated]
  • nonfat Greek yogurt
    2 tablespoons
    nonfat Greek yogurt
  • chives
    1/8 ounce
  • thyme
    1/8 ounce
  • dill
    1/8 ounce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet

Cooking Steps

  1. Prepare vegetables

    Prepare vegetables

    Preheat oven to 425ºF. Rinse all produce. Peel beets, carrots, and parsnips. Cut beets into ¼-inch pieces. Halve carrots and parsnips lengthwise, then cut crosswise on a diagonal into ¼-inch pieces. Trim and discard woody bottoms of broccolini, then cut crosswise into ½-inch pieces. Peel shallots, halve, and thinly slice.

  2. Season vegetables

    Season vegetables

    On a baking sheet, combine whole garlic cloves, whole thyme sprigs, beets, carrots, parsnips, broccollini, and shallots. Toss with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer around edges of sheet, leaving space in center for chicken.

  3. Roast chicken and vegetables

    Roast chicken and vegetables

    Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Add to baking sheet with vegetables, skin-side up. Roast until vegetables are tender and chicken is cooked through and no longer pink, 20-25 minutes.

  4. Make buttermilk dressing

    Make buttermilk dressing

    While chicken and vegetables roast, finely chop dill leaves, discarding stems. Thinly slice chives. Halve lemon and cut 1 half into wedges for serving. In a small bowl, whisk together mayonnaise, buttermilk, Greek yogurt, dill, chives, 1 squeeze lemon juice, ⅛ teaspoon salt, and pepper as desired. Set aside until ready to serve. Use any remaining downtime to set the table.

  5. Plate herb-roasted chicken

    Plate herb-roasted chicken

    Remove and discard thyme from baking sheet (the whole garlic cloves are delicious when roasted—but you could discard these, too, if desired). Divide chicken and roasted vegetables between serving plates, and drizzle with buttermilk dressing. Serve with lemon wedges for squeezing over. Dig in!

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