Sheet Pan Lemon-Garlic Chicken with Carrots and Parsnips

Tender chicken thighs roasted with sweet root vegetables in a zesty lemon-garlic glaze, perfect for nourishing meals during dietary transitions.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 12 oz carrots
• 12 oz parsnips
• 1 lemon
• 4 cloves garlic
• 3 tbsp olive oil
• 1 tsp fresh rosemary
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Cut 12 oz carrots into 1-inch thick rounds and 12 oz parsnips into 1-inch thick rounds, then place on a large sheet pan.
2. Step 2: Add 3 tbsp olive oil to the sheet pan, then add 4 minced garlic cloves and 1 tsp chopped fresh rosemary, tossing until vegetables are evenly coated.
3. Step 3: Sprinkle 1 tsp sea salt and 1/2 tsp black pepper over vegetables, then spread into a single layer.
4. Step 4: Add 1.5 lbs boneless skinless chicken thighs to the sheet pan, then squeeze juice from 1 lemon over the chicken and vegetables.
5. Step 5: Roast for 25-30 minutes, or until chicken reaches 165°F internal temperature and vegetables are tender with golden edges.