Name: Chicken thighs with roasted root vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs, patted dry; 1/2 medium sweet potato, cubed into 1-inch pieces; 2/3 cup russet potato, cubed into 1-inch pieces; 1 1/2 medium carrots, peeled and sliced into 1/2-inch rounds; 3.5 oz beets, peeled and cubed into 1/2-inch pieces; 1 1/2 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 1/2 tsp garlic powder; 2 tsp lemon juice; 1 tbsp fresh parsley, chopped

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F and line a half-sheet pan with parchment paper. In a large bowl, toss the sweet potato, russet potato, and carrots with half the olive oil and a share of the salt, pepper, and garlic powder. In a small bowl, toss the beets with a tiny splash of the oil and a pinch of the seasonings so they do not stain the other vegetables.
Spread the potatoes and carrots on one side of the sheet pan and the beets on the other. Roast for 15 minutes. While the vegetables roast, toss the chicken thighs in the large bowl with the remaining olive oil, salt, pepper, garlic powder, and the dried thyme.
Remove the pan from the oven and make space in the center. Add the chicken thighs to the pan. Return to the oven and roast for 20 to 25 minutes more until the chicken is browned and the root vegetables are fork-tender. Done when opaque in the center and vegetables are browned at the edges, 175°F.
Remove the pan from the oven. Drizzle the lemon juice over the chicken and vegetables and sprinkle with the chopped parsley before plating.

Nutrition

Ingredients

Instructions

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