St. Louis Park Herb-Roasted Chicken with Root Vegetables

Succulent chicken thighs roasted with a medley of carrots, potatoes, and parsnips, infused with fresh rosemary and thyme for a simple, flavorful meal.

Cuisine: American

Category: Chicken

Prep: 20 minutes. Cook: 50 minutes.

Serves 4.

Ingredients

• 2 lbs Chicken thighs
• 4 medium Carrots
• 2 medium Potatoes
• 2 medium Parsnips
• 3 tbsp Olive oil
• 1 tbsp Rosemary
• 1 tsp Thyme
• 4 cloves Garlic
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Place 2 lbs bone-in, skin-on chicken thighs in a roasting pan.
2. Step 2: Season the chicken with 1 tsp salt and 1/2 tsp black pepper.
3. Step 3: In a small bowl, mix 3 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1 tsp chopped fresh thyme, and 4 minced garlic cloves.
4. Step 4: Toss 4 peeled and cut carrots, 2 peeled and cut potatoes, and 2 peeled and cut parsnips with the herb-oil mixture until evenly coated.
5. Step 5: Arrange the vegetables around the chicken in the roasting pan.
6. Step 6: Roast in the preheated oven for 45-50 minutes, until the chicken is golden brown and the vegetables are tender when pierced with a fork.
7. Step 7: Let rest for 10 minutes before serving to allow juices to redistribute.