Sage-Roasted Chicken Thighs with Parsnips

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Chicken thighs roasted with earthy parsnips and fresh sage for a deeply savory Whole30 main course. This French-inspired Whole30 recipe, ready in about 40 minutes, pairs chicken thighs, parsnips, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 2 French cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Pat chicken thighs dry and season with 1/2 tsp sea salt and 1/4 tsp black pepper.
  2. Step 2: Peel and chop parsnips into 1-inch chunks. Toss with 1 tbsp olive oil, 1/4 tsp sea salt, and 1 minced garlic clove.
  3. Step 3: Place chicken and parsnips in a single layer on a baking sheet. Scatter 2 tbsp fresh sage leaves and remaining 2 minced garlic cloves over the top.
  4. Step 4: Roast for 25-30 minutes, turning chicken halfway, until chicken is golden brown and parsnips are caramelized at the edges.

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