Roasted Herb Chicken with Balsamic Root Vegetables

Name: Roasted Herb Chicken with Balsamic Root Vegetables
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 pound chicken thighs (bone-in, skin-on); 0.5 cup olive oil; 0.25 cup balsamic vinegar; 2 tablespoon fresh rosemary (chopped); 1 tablespoon fresh thyme (chopped); 6 clove garlic (minced); 1.5 teaspoon salt; 0.75 teaspoon black pepper; 2 sweet potatoes (large, peeled and cut into 1-inch chunks); 4 carrots (medium, peeled and cut into 1-inch chunks); 4 parsnips (medium, peeled and cut into 1-inch chunks); 1 pound green beans (trimmed)

Flavorful bone-in chicken thighs roasted to golden perfection with an aromatic blend of herbs, paired with sweet and savory root vegetables tossed in a tangy balsamic glaze.

Prep: 25 min
Cook: 1 hr
Total: 1 hr 25 min
Servings: 6
Cuisine: American
Difficulty: Medium
Cost: $4.02/serving

Dietary

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

Ingredients

3 pound chicken thighs (bone-in, skin-on)
0.5 cup olive oil
0.25 cup balsamic vinegar
2 tablespoon fresh rosemary (chopped)
1 tablespoon fresh thyme (chopped)
6 clove garlic (minced)
1.5 teaspoon salt
0.75 teaspoon black pepper
2 sweet potatoes (large, peeled and cut into 1-inch chunks)
4 carrots (medium, peeled and cut into 1-inch chunks)
4 parsnips (medium, peeled and cut into 1-inch chunks)
1 pound green beans (trimmed)

Instructions

Preheat oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
Pat the chicken thighs dry with paper towels. In a large bowl, toss the chicken thighs with 2 tablespoons of olive oil, 1 tablespoon of chopped fresh rosemary, 1 teaspoon of minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until evenly coated.
In a separate large bowl, combine the sweet potato, carrots, and parsnips. Drizzle with 3 tablespoons of olive oil, the balsamic vinegar, remaining 1 tablespoon of fresh rosemary, remaining 5 cloves of minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss well to coat.
Arrange the chicken thighs skin-side up on one half of the prepared baking sheet. Spread the seasoned root vegetables in a single layer on the other half of the baking sheet.
Roast for 30 minutes. While the chicken and vegetables are roasting, toss the green beans with the remaining 3 tablespoons of olive oil.
After 30 minutes, carefully flip the root vegetables and add the green beans to the baking sheet. Continue roasting for another 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
Remove from oven and let rest for 5 minutes before serving.

Notes

Ensure chicken is patted very dry for crispy skin. For deeper flavor, marinate the chicken for at least 30 minutes or up to 4 hours in advance.

Nutrition (per serving)

Calories: 573
Protein: 48 g
Carbohydrates: 35.6 g
Fat: 30.9 g
Fiber: 7.7 g
Sodium: 1093 mg
Saturated Fat: 5.7 g
Sugar: 11.2 g
Cholesterol: 192 mg