Herb-Marinated Chicken Thighs with Root Vegetables

Name: Herb-Marinated Chicken Thighs with Root Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs (680 g), bone-in and skin-on chicken thighs; 1, zested and juiced lemon; 3 tbsp olive oil; 2 tsp, chopped fresh thyme; 1 tsp, chopped fresh rosemary; 3 cloves, minced garlic; 1 lb (450 g), chopped into 1-inch pieces potatoes; 1 lb (450 g), chopped into 1-inch pieces carrots; 1/2 lb (225 g), chopped into 1-inch pieces parsnips; 1 tsp salt; 1/2 tsp black pepper

Chicken thighs marinated in lemon and fresh herbs, roasted alongside earthy root vegetables for a deeply flavorful weeknight meal.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

1.5 lbs (680 g), bone-in and skin-on chicken thighs
1, zested and juiced lemon
3 tbsp olive oil
2 tsp, chopped fresh thyme
1 tsp, chopped fresh rosemary
3 cloves, minced garlic
1 lb (450 g), chopped into 1-inch pieces potatoes
1 lb (450 g), chopped into 1-inch pieces carrots
1/2 lb (225 g), chopped into 1-inch pieces parsnips
1 tsp salt
1/2 tsp black pepper

Instructions

Step 1: In a large bowl, combine 3 tbsp olive oil, 1 lemon (zested and juiced), 2 tsp chopped fresh thyme, 1 tsp chopped fresh rosemary, and 3 minced garlic cloves. Add 1.5 lbs bone-in, skin-on chicken thighs, 1 tsp salt, and 1/2 tsp black pepper, then toss to coat evenly. Cover and refrigerate for 30 minutes.
Step 2: Preheat oven to 400°F (200°C). Toss 1 lb chopped potatoes, 1 lb chopped carrots, and 1/2 lb chopped parsnips with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper in a large bowl.
Step 3: Spread vegetables in a single layer on a baking sheet. Place marinated chicken thighs skin-side up on top of the vegetables.
Step 4: Roast for 40-45 minutes, or until chicken is golden brown and reaches 165°F (74°C) internally, and vegetables are tender when pierced with a fork.