Sheet Pan Chicken and Rosemary-Roasted Root Vegetables

Tender chicken thighs and caramelized root vegetables roasted with fresh rosemary, promoting steady energy and easy digestion.

Cuisine: American

Category: Sheet Pan

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 2 large, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 medium, peeled and cut into 1-inch chunks sweet potato
• 3 tbsp olive oil
• 2 tbsp, finely chopped fresh rosemary
• 2 cloves, minced garlic
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Place 1.5 lbs boneless skinless chicken thighs in a single layer on a parchment-lined baking sheet.
2. Step 2: In a small bowl, mix 2 tbsp fresh rosemary, 2 minced garlic cloves, 1 tsp sea salt, and 1/2 tsp black pepper.
3. Step 3: Brush 2 tbsp olive oil over the chicken thighs and rub with the herb mixture from step 2.
4. Step 4: Arrange 2 large peeled carrots, 2 medium peeled parsnips, and 1 medium peeled sweet potato around the chicken on the baking sheet.
5. Step 5: Drizzle remaining 1 tbsp olive oil over the vegetables and toss to coat evenly.
6. Step 6: Roast for 25-30 minutes, until chicken reaches 165°F internally and vegetables are tender with golden edges.