Rosemary-Garlic Chicken with Roasted Root Vegetables

Name: Rosemary-Garlic Chicken with Roasted Root Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs bone-in, skin-on chicken thighs; 1 lb peeled and cubed sweet potatoes; 1/2 lb peeled and sliced carrots; 1/2 lb peeled and sliced parsnips; 2 tbsp olive oil; 1 tbsp chopped fresh rosemary; 4 cloves minced garlic; 1/2 tsp salt; 1/4 tsp black pepper

Tender chicken thighs roasted alongside caramelized carrots and parsnips, infused with fresh rosemary and garlic for a satisfying weeknight meal.

Cuisine: American

Category: Whole30

Prep: 15 minutes. Cook: 45 minutes.

Serves 4.

Ingredients

1.5 lbs bone-in, skin-on chicken thighs
1 lb peeled and cubed sweet potatoes
1/2 lb peeled and sliced carrots
1/2 lb peeled and sliced parsnips
2 tbsp olive oil
1 tbsp chopped fresh rosemary
4 cloves minced garlic
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Preheat oven to 400°F (200°C). Place 1.5 lbs bone-in, skin-on chicken thighs in a single layer on a parchment-lined baking sheet. Drizzle with 2 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Arrange 1 lb peeled and cubed sweet potatoes, 1/2 lb peeled and sliced carrots, and 1/2 lb peeled and sliced parsnips around the chicken.
Step 3: Sprinkle 1 tbsp fresh chopped rosemary and 4 minced garlic cloves over the vegetables.
Step 4: Roast for 40-45 minutes, until chicken reaches 165°F and vegetables are tender when pierced with a fork.