NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 cup carrots

0.5 cup parsnips

0.5 cup sweet potato

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

0.5 tsp garlic powder

PREPARATION

• 1

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

• 2

  Peel and chop the carrots, parsnips, and sweet potato into 1-inch uniform pieces to ensure even roasting.

• 3

  In a large bowl, toss the chopped vegetables with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Pat the chicken thighs dry with a paper towel and season both sides with the remaining olive oil, sea salt, black pepper, garlic powder, and minced fresh rosemary.

• 5

  Arrange the vegetables in a single layer on one side of the baking sheet and place the chicken thighs on the other side.

• 6

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

• 7

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