NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

0.5 cup carrots

0.5 cup parsnips

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Peel the carrots and parsnips, then slice them into 1/2-inch thick rounds or batons for even cooking.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 4

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 5

  Place the chicken thighs and chopped root vegetables on the prepared baking sheet.

• 6

  Drizzle the garlic-herb oil over the chicken and vegetables, using your hands or a brush to ensure everything is thoroughly and evenly coated.

• 7

  Spread the ingredients out in a single layer, making sure the chicken pieces are not overlapping.

• 8

  Roast in the center of the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender and slightly caramelized.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before serving to keep the juices locked in.