Herb-Roasted Chicken Thighs with Parsnips and Carrots

Name: Herb-Roasted Chicken Thighs with Parsnips and Carrots
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Whole30
Ingredients: 1.5 lbs chicken thighs; 2 tbsp olive oil; 2 medium parsnips; 3 medium carrots; 1 garlic cloves; 1 tsp dried thyme; 1 tsp sea salt; 1/2 tsp black pepper; 1/4 tsp smoked paprika

Tender chicken thighs roasted with sweet root vegetables and aromatic herbs for a comforting, Whole30-approved meal.

Cuisine: Whole30

Category: Whole30

Prep: 15 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

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

Instructions

Step 1: Pat 1.5 lbs skin-on chicken thighs dry with paper towels. Season evenly with 1 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp smoked paprika.
Step 2: Toss 2 medium peeled and chopped parsnips (1-inch chunks) and 3 medium peeled and chopped carrots (1-inch chunks) with 2 tbsp olive oil, 1 minced garlic clove, and 1 tsp dried thyme.
Step 3: Arrange seasoned chicken thighs skin-side up over the vegetables on a parchment-lined baking sheet. Roast at 400°F for 35-40 minutes until chicken reaches 165°F internal temperature and vegetables are tender when pierced with a fork.