NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken thigh

1.5 oz chicken drumstick

1 cup carrots

1 cup parsnips

0.25 tbsp avocado oil

2 clove garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 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 for easy cleanup.

• 2

  Peel and chop the carrots and parsnips into uniform 1-inch chunks to ensure even roasting.

• 3

  In a large mixing bowl, toss the chopped root vegetables with 0.5 tablespoon of avocado oil, half the sea salt, and half the black pepper.

• 4

  Pat the chicken thigh and drumstick dry with a paper towel to help the herbs adhere and create a better roast.

• 5

  In a small ramekin, combine the remaining avocado oil, minced garlic, dried rosemary, and dried thyme.

• 6

  Rub the garlic-herb mixture thoroughly over all sides of the chicken pieces, then season with the remaining salt and pepper.

• 7

  Spread the seasoned vegetables across the baking sheet and nestle the chicken pieces among them so they are not overcrowded.

• 8

  Roast in the center of the oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.