Sheet Pan Herb-Crusted Chicken with Root Vegetables

Name: Sheet Pan Herb-Crusted Chicken with Root Vegetables
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs chicken thighs; 2 medium, peeled and chopped into 1-inch pieces carrots; 2 medium, peeled and chopped into 1-inch pieces parsnips; 2 tbsp avocado oil; 4, minced garlic cloves; 1 tbsp, finely chopped fresh rosemary; 1 tsp sea salt; 1/2 tsp black pepper

Tender chicken thighs roasted with garlic and rosemary until golden, paired with caramelized carrots and parsnips.

Cuisine: American

Category: Whole30

Prep: 15 minutes. Cook: 28 minutes.

Serves 4.

Ingredients

1.5 lbs chicken thighs
2 medium, peeled and chopped into 1-inch pieces carrots
2 medium, peeled and chopped into 1-inch pieces parsnips
2 tbsp avocado oil
4, minced garlic cloves
1 tbsp, finely chopped fresh rosemary
1 tsp sea salt
1/2 tsp black pepper

Instructions

Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels, then season evenly with 1 tsp sea salt and 1/2 tsp black pepper.
Step 2: In a large bowl, toss chopped carrots, parsnips, 2 tbsp avocado oil, 4 minced garlic cloves, 1 tbsp fresh rosemary, and remaining salt and pepper until coated.
Step 3: Spread vegetables in a single layer on a parchment-lined sheet pan. Arrange chicken thighs on top, skin-side up.
Step 4: Roast for 25-28 minutes, flipping chicken halfway through, until chicken reaches 165°F (74°C) internally and vegetables are tender with golden edges.