Garlic-Pepper Chicken Thighs with Roasted Root Vegetables

Name: Garlic-Pepper Chicken Thighs with Roasted Root Vegetables
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs chicken thighs; 2 medium carrots; 2 medium parsnips; 3 tbsp olive oil; 4 cloves garlic; 1 tsp black pepper; 1 tsp dried thyme; 1/2 tsp salt

Tender chicken thighs and caramelized root vegetables roasted to perfection in a single pan with aromatic garlic and black pepper.

Cuisine: American

Category: Sheet Pan

Prep: 15 minutes. Cook: 28 minutes.

Serves 4.

Ingredients

1.5 lbs chicken thighs
2 medium carrots
2 medium parsnips
3 tbsp olive oil
4 cloves garlic
1 tsp black pepper
1 tsp dried thyme
1/2 tsp salt

Instructions

Step 1: Preheat oven to 425°F (220°C). Trim excess fat from 1.5 lbs chicken thighs and season with 1/2 tsp salt and 1 tsp black pepper.
Step 2: Peel and cut 2 medium carrots and 2 medium parsnips into 1-inch chunks. Toss with 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp dried thyme, and remaining salt until evenly coated.
Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet. Arrange chicken thighs on top, skin-side up. Roast for 25-30 minutes until chicken reaches 165°F (74°C) internally and vegetables are tender and golden at edges.
Step 4: Let rest 5 minutes before serving to allow juices to redistribute.