Name: Roasted Chicken Legs and Thighs with Root Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 1 whole chicken thigh; 1 whole chicken leg; 0.5 cup carrots; 0.5 cup parsnips; 0.5 tsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh rosemary; 1 clove garlic

Nutrition

Per serving

582 calories

Protein: 52g; 35% of calories
Carbs: 19g; 13% of calories
Fat: 34g; 52% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 40 min

Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
Peel the carrots and parsnips, then slice them into one-inch thick diagonal pieces to ensure even roasting.
Finely chop the fresh rosemary leaves and mince the garlic clove into small pieces.
Pat the chicken thigh and leg completely dry with paper towels to help the skin become golden and crispy.
In a bowl, toss the sliced root vegetables with half of the olive oil, rosemary, salt, and pepper.
Rub the remaining olive oil, garlic, rosemary, salt, and pepper all over the chicken pieces.
Arrange the chicken and vegetables in a single layer on the baking sheet, leaving space between items.
Roast for 35 to 40 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Let the chicken rest for 5 minutes on the pan before serving to allow the juices to redistribute.

Nutrition

Ingredients

Instructions

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