Rosemary-Infused Chicken Thighs with Roasted Root Vegetables

Name: Rosemary-Infused Chicken Thighs with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: European
Ingredients: 12 ounces chicken thighs; 1 cup carrots; 1 cup parsnips; 2 tablespoons olive oil; 1 tablespoon fresh rosemary; 2 cloves garlic; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Juicy chicken thighs roasted alongside sweet carrots and parsnips for a cozy, one-pan meal.

Cuisine: European

Category: Chicken

Prep: 10 minutes. Cook: 30 minutes.

Serves 2.

Ingredients

12 ounces chicken thighs
1 cup carrots
1 cup parsnips
2 tablespoons olive oil
1 tablespoon fresh rosemary
2 cloves garlic
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Step 1: Preheat oven to 425°F. Trim 1 cup carrots and 1 cup parsnips into 1-inch pieces. Place on a baking sheet with 12 ounces chicken thighs, 2 tablespoons olive oil, 2 minced garlic cloves, 1 tablespoon chopped rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
Step 2: Roast for 30 minutes until chicken reaches 165°F internally and vegetables are tender when pierced with a fork.
Step 3: Let rest for 5 minutes before serving. Discard excess oil from the pan and serve chicken and vegetables together, drizzling with any pan juices.