Roasted Herb Chicken and Root Vegetables

Name: Roasted Herb Chicken and Root Vegetables
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 5.5 servings
Cuisine: American
Ingredients: 2.5 pound chicken thighs (bone-in, skin-on); 2 tablespoon olive oil (divided); 1 tablespoon dried Italian seasoning; 1 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground); 1.5 pound red potatoes (cut into 1-inch chunks); 1 pound carrots (peeled and cut into 1-inch pieces); 1 pound parsnips (peeled and cut into 1-inch pieces); 0.5 red onion (large, cut into wedges); 0.5 cup chicken broth; 2 fresh rosemaries (sprigs)

Juicy bone-in, skin-on chicken thighs roasted to perfection alongside an array of seasonal root vegetables, infused with aromatic herbs, making for a delicious and easy one-pan meal.

Prep: 20 min
Cook: 50 min
Total: 1 hr 10 min
Servings: 5.5
Cuisine: American
Difficulty: Easy

Dietary

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

Ingredients

2.5 pound chicken thighs (bone-in, skin-on)
2 tablespoon olive oil (divided)
1 tablespoon dried Italian seasoning
1 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)
1.5 pound red potatoes (cut into 1-inch chunks)
1 pound carrots (peeled and cut into 1-inch pieces)
1 pound parsnips (peeled and cut into 1-inch pieces)
0.5 red onion (large, cut into wedges)
0.5 cup chicken broth
2 fresh rosemaries (sprigs)

Instructions

Preheat oven to 400°F (200°C).
Pat the 2 1/2 pounds chicken thighs dry. In a small bowl, combine 1 tablespoon dried Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Rub the seasoning mixture generously all over the chicken thighs.
In a very large roasting pan or on two large rimmed baking sheets, toss 1 1/2 pounds red potatoes, 1 pound carrots, 1 pound parsnips, and 1/2 large red onion with 1 tablespoon olive oil. Season lightly with a pinch of kosher salt and black pepper.
Arrange the seasoned chicken thighs among the vegetables, skin-side up. Drizzle the remaining 1 tablespoon olive oil over the chicken. Pour 1/2 cup chicken broth into the bottom of the pan around the vegetables. Add 2 sprigs fresh rosemary if using.
Roast for 45-50 minutes, or until chicken is cooked through and the skin is golden and crispy, and vegetables are tender. An instant-read thermometer inserted into the thickest part of the chicken (without touching bone) should register 165°F (74°C).
Remove from oven and let rest for 5-10 minutes before serving. Serve chicken and vegetables hot.

Notes

For even crispier chicken skin, you can broil for the last 2-3 minutes, watching carefully to prevent burning. Any sturdy root vegetable like sweet potatoes or butternut squash would also work well.

Nutrition (per serving)

Calories: 620
Protein: 42.1 g
Carbohydrates: 54.2 g
Fat: 25.5 g
Fiber: 9.1 g
Sodium: 880 mg
Saturated Fat: 7.8 g
Sugar: 7.5 g
Cholesterol: 150 mg