Thyme-Roasted Chicken with Root Vegetables

Name: Thyme-Roasted Chicken with Root Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: European
Ingredients: 2 lb bone-in, skin-on chicken thighs; 12 oz peeled and sliced into 1-inch pieces carrots; 8 oz peeled and sliced into 1-inch pieces parsnips; 12 oz diced into 1-inch cubes potatoes; 3 tbsp olive oil; 2 tbsp chopped fresh thyme; 1 tsp garlic powder; 1 tsp sea salt; 1/2 tsp freshly ground black pepper

Juicy chicken thighs roasted alongside caramelized carrots, parsnips, and potatoes for a comforting weeknight meal.

Cuisine: European

Category: Chicken

Prep: 20 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

2 lb bone-in, skin-on chicken thighs
12 oz peeled and sliced into 1-inch pieces carrots
8 oz peeled and sliced into 1-inch pieces parsnips
12 oz diced into 1-inch cubes potatoes
3 tbsp olive oil
2 tbsp chopped fresh thyme
1 tsp garlic powder
1 tsp sea salt
1/2 tsp freshly ground black pepper

Instructions

Step 1: Preheat oven to 425°F. Pat 2 lb chicken thighs dry with paper towels and season evenly with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder.
Step 2: In a large bowl, toss 12 oz sliced carrots, 8 oz sliced parsnips, and 12 oz diced potatoes with 2 tbsp olive oil, 2 tbsp chopped thyme, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
Step 3: Arrange chicken thighs skin-side up on a parchment-lined baking sheet. Surround with vegetable mixture, ensuring they're evenly distributed.
Step 4: Roast for 35-40 minutes, turning vegetables halfway through, until chicken reaches 165°F internal temperature and vegetables are golden and tender when pierced with a fork.