Name: Baked Chicken Thighs with Root Vegetables
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken thighs; 0.5 cup carrots; 0.5 cup parsnips; 0.75 tbsp extra virgin olive oil; 0.5 tsp dried rosemary; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Ingredients

8 items

6 oz boneless skinless chicken thighs
0.5 cup carrots
0.5 cup parsnips
0.75 tbsp extra virgin olive oil
0.5 tsp dried rosemary
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper

Instructions

Prep 10 min · Cook 35 min

Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
Peel the carrots and parsnips, then slice them into 1/2-inch thick rounds to ensure they cook at the same rate as the chicken.
In a large mixing bowl, combine the chicken thighs, sliced carrots, and sliced parsnips.
Drizzle the olive oil over the mixture and sprinkle with dried rosemary, garlic powder, sea salt, and black pepper.
Toss everything thoroughly with your hands or tongs until the chicken and vegetables are evenly coated in the oil and spices.
Spread the ingredients in a single layer on the prepared baking sheet, making sure the chicken pieces are not touching each other.
Bake for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F and the root vegetables are fork-tender and slightly caramelized.
Remove the pan from the oven and let the chicken rest for 5 minutes on the sheet before serving to allow the juices to redistribute.

Nutrition

Ingredients

Instructions

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