NUTRITION

SERVINGS

INGREDIENTS

1 large bone-in skin-on chicken thighs

1 cup sliced carrots

0.5 cup sliced parsnips

0 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried thyme

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

• 2

  Pat the chicken thighs completely dry with paper towels to ensure the skin becomes extra crispy during roasting.

• 3

  Place the sliced carrots and parsnips in a bowl and toss with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  In a small ramekin, combine the garlic powder, dried thyme, and the remaining salt and pepper.

• 5

  Rub the remaining olive oil over the chicken thighs, then season both sides thoroughly with the spice mixture.

• 6

  Spread the vegetables onto the baking sheet and nestle the chicken thighs among them, skin-side up.

• 7

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is golden brown and crispy.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before garnishing with fresh parsley and serving.