Herb-Infused Chicken and Root Vegetable Bake

Name: Herb-Infused Chicken and Root Vegetable Bake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 2 medium, peeled and cut into 1-inch chunks carrots; 2 medium, peeled and cut into 1-inch chunks parsnips; 4 small, cut into 1-inch chunks potatoes; 3 tbsp olive oil; 2 tsp fresh, finely chopped rosemary; 1 tsp fresh, leaves only thyme; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper

Tender chicken thighs roasted with carrots, parsnips, and potatoes in a fragrant rosemary-thyme crust.

Cuisine: American

Category: One Pot

Prep: 15 minutes. Cook: 45 minutes.

Serves 4.

Ingredients

4 bone-in, skin-on chicken thighs
2 medium, peeled and cut into 1-inch chunks carrots
2 medium, peeled and cut into 1-inch chunks parsnips
4 small, cut into 1-inch chunks potatoes
3 tbsp olive oil
2 tsp fresh, finely chopped rosemary
1 tsp fresh, leaves only thyme
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Preheat oven to 400°F. Place chicken thighs skin-side up in a large baking dish, then arrange carrots, parsnips, and potatoes around the chicken.
Step 2: Drizzle with 2 tbsp olive oil, then sprinkle with rosemary, thyme, garlic powder, salt, and black pepper. Toss vegetables and chicken to coat evenly.
Step 3: Bake for 35-40 minutes, or until chicken reaches 165°F internally and vegetables are tender with golden edges.