Chicken with Roasted Root Vegetables

Simple seasoned chicken thighs roasted alongside hearty root vegetables like sweet potatoes and carrots, finished with savory rosemary and garlic.

• Prep: 15 min
• Cook: 45 min
• Total: 1 hr
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $2.58/serving

Dietary

• Dairy-Free
• Egg-Free
• Gluten-Free
• High-Protein
• Nut-Free
• Paleo
• Soy-Free
• Whole30

Tags

• quick

Ingredients

• 0.5 pound chicken thigh (boneless, skinless)
• 0.5 pound sweet potato (peeled and cubed)
• 0.5 pound carrot (chopped)
• 2 tablespoon olive oil
• 1 tablespoon fresh rosemary (chopped)
• 2 clove garlic (minced)
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine the sweet potato and carrots. Drizzle with 1 tablespoon of olive oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Toss well and spread the vegetables onto the prepared baking sheet.
3. In the same bowl (no need to rinse), toss the chicken thigh with the remaining 1 tablespoon of olive oil, remaining 1/2 teaspoon of salt, remaining 1/4 teaspoon of black pepper, fresh rosemary, and minced garlic.
4. Arrange the seasoned chicken thighs among the vegetables on the baking sheet.
5. Bake for 35 to 45 minutes, or until the chicken is cooked through and the vegetables are tender, flipping the chicken and vegetables halfway through.
6. Let rest for 5 minutes before serving directly from the pan.

Notes

Leftovers store wonderfully and are great for lunch the next day. Ensure the sweet potato and carrots are cut into similar size pieces for even cooking.

Nutrition (per serving)

• Calories: 454
• Protein: 31.2 g
• Carbohydrates: 34.1 g
• Fat: 21.9 g
• Fiber: 6.6 g
• Sodium: 1054 mg
• Saturated Fat: 4.3 g
• Sugar: 10.1 g
• Cholesterol: 153 mg