Rosemary-Glazed Chicken with Roasted Root Veggies

Name: Rosemary-Glazed Chicken with Roasted Root Veggies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 4 chicken thighs; 1 cup diced carrots; 1 cup diced parsnips; 2 tbsp chopped fresh rosemary; 2 tbsp olive oil; 1/2 tsp sea salt; 1/4 tsp black pepper

Juicy chicken thighs roasted with earthy root vegetables and fresh rosemary for a deeply satisfying meal.

Cuisine: Mediterranean

Category: Sheet Pan

Prep: 10 minutes. Cook: 35 minutes.

Serves 2.

Ingredients

4 chicken thighs
1 cup diced carrots
1 cup diced parsnips
2 tbsp chopped fresh rosemary
2 tbsp olive oil
1/2 tsp sea salt
1/4 tsp black pepper

Instructions

Step 1: Preheat oven to 400°F (200°C). Pat 4 chicken thighs dry and season evenly with 1/2 tsp sea salt and 1/4 tsp black pepper. Place in a large sheet pan, then add 1 cup diced carrots and 1 cup diced parsnips around the chicken.
Step 2: Drizzle 2 tbsp olive oil over the chicken and vegetables, then sprinkle with 2 tbsp chopped fresh rosemary. Toss everything gently to coat evenly.
Step 3: Roast for 30-35 minutes, flipping chicken halfway, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender with golden edges.