Dinner · 35 min

Herb Chicken & Roots

✓ USDA-verified nutrition data

Ingredients

• 6 oz Chicken thighs
• 2 Carrots
• 1 Parsnip
• 1 tbsp Olive oil
• 2 sprigs Rosemary
• 3 cloves Garlic

Steps

1. Heat the oven to 425F and line a large sheet pan with parchment.
2. Peel 2 carrots and 1 parsnip and cut into 1-inch chunks. Try to keep the pieces the same size so they cook evenly.
3. On the pan, toss the roots with 1 tablespoon of olive oil, 3 smashed garlic cloves, 2 rosemary sprigs, salt, and pepper.
4. Spread into a single layer with space between pieces — crowded vegetables steam instead of roast.
5. Roast 12 minutes, then push the vegetables to the sides of the pan.
6. Pat 6 oz of chicken thighs dry, season with salt and pepper, and nestle them among the vegetables.
7. Roast 20 to 25 minutes more, until the chicken reads 165F at the thickest part and the roots are browned and tender.
8. Rest everything 5 minutes on the pan — the chicken stays juicier — then serve.

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