NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

0.5 cup carrots

0.5 cup parsnips

1 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

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 to ensure even cooking.

• 3

  In a medium bowl, toss the sliced vegetables with 0.5 tablespoons of the extra virgin olive oil and half of the sea salt and black pepper.

• 4

  Pat the chicken thighs dry with a paper towel and rub them with the remaining 0.5 tablespoons of olive oil.

• 5

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

• 6

  Season both sides of the chicken thighs generously with the herb mixture.

• 7

  Spread the vegetables in a single layer on the prepared baking sheet and nestle the chicken thighs among them.

• 8

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

• 9

  Remove from the oven and let the chicken rest for 5 minutes before serving to keep it juicy.