Garlic-Herb Roasted Chicken Thighs with Root Vegetables

Name: Garlic-Herb Roasted Chicken Thighs with Root Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: European
Ingredients: 8 (bone-in, skin-on) chicken thighs; 4 medium carrots; 2 large parsnips; 3 tbsp olive oil; 4 cloves garlic; 1 tsp dried thyme; 1/2 tsp dried rosemary; 1 tsp salt; 1/2 tsp black pepper

Juicy chicken thighs roasted with a blend of garlic and herbs, paired with caramelized carrots and parsnips for a hearty, flavorful weeknight dinner.

Cuisine: European

Category: Chicken

Prep: 15 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

8 (bone-in, skin-on) chicken thighs
4 medium carrots
2 large parsnips
3 tbsp olive oil
4 cloves garlic
1 tsp dried thyme
1/2 tsp dried rosemary
1 tsp salt
1/2 tsp black pepper

Instructions

Step 1: Preheat oven to 425°F (220°C). Peel and chop carrots and parsnips into 1-inch chunks. Toss with 2 tbsp olive oil, salt, and pepper on a large roasting pan.
Step 2: Pat chicken thighs dry, then rub with remaining 1 tbsp olive oil, minced garlic, thyme, rosemary, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 3: Arrange chicken thighs skin-side up over vegetables. Roast for 35-40 minutes, basting occasionally with pan juices, until chicken reaches 165°F (74°C) internally and vegetables are tender.
Step 4: Let rest for 5 minutes before serving. Discard excess fat from pan and serve chicken with vegetables and pan juices.