Roasted Herbed Chicken with Root Vegetables

Name: Roasted Herbed Chicken with Root Vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 7 servings
Cuisine: American
Ingredients: 8 chicken thighs (boneless, skinless); 2 tablespoon olive oil; 2 pound Yukon Gold potatoes (cut into 1-inch chunks); 1 pound carrots (peeled, cut into 1-inch chunks); 1 pound parsnips (peeled, cut into 1-inch chunks); 1 yellow onion (cut into wedges); 1 tablespoon dried rosemary; 1 tablespoon dried thyme; 1 teaspoon garlic powder; 1.5 teaspoon salt; 0.5 teaspoon black pepper; 2 tablespoon fresh parsley (chopped)

Succulent roasted chicken thighs infused with aromatic herbs, served alongside tender, caramelized root vegetables like potatoes, carrots, and parsnips for a hearty autumn meal.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 7
Cuisine: American
Difficulty: Medium
Cost: $2.70/serving

Dietary

Dairy-Free
Egg-Free
Gluten-Free
High-Protein
Nut-Free
Paleo
Soy-Free
Whole30
Low-Fat
Low-Sugar
Low-Saturated-Fat
Low-Calorie

Ingredients

8 chicken thighs (boneless, skinless)
2 tablespoon olive oil
2 pound Yukon Gold potatoes (cut into 1-inch chunks)
1 pound carrots (peeled, cut into 1-inch chunks)
1 pound parsnips (peeled, cut into 1-inch chunks)
1 yellow onion (cut into wedges)
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 teaspoon garlic powder
1.5 teaspoon salt
0.5 teaspoon black pepper
2 tablespoon fresh parsley (chopped)

Instructions

Preheat oven to 400°F (200°C).
In a large bowl, combine the cut Yukon Gold potatoes, carrots, parsnips, and yellow onion wedges. Drizzle with 1 tablespoon of olive oil, dried rosemary, dried thyme, garlic powder, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss well to coat.
Spread the seasoned vegetables in a single layer on a large baking sheet.
In the same bowl (no need to clean), toss the chicken thighs with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Place the seasoned chicken thighs on top of the vegetables on the baking sheet.
Roast for 40-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized. Halfway through cooking, toss the vegetables gently for even roasting.
Garnish with chopped fresh parsley before serving, if desired.

Notes

Ensure vegetables are cut into similar-sized pieces for even cooking. For crispier chicken skin, you can broil for the last few minutes, watching carefully.

Nutrition (per serving)

Calories: 404
Protein: 36.2 g
Carbohydrates: 43.5 g
Fat: 12.7 g
Fiber: 7 g
Sodium: 696 mg
Saturated Fat: 2.7 g
Sugar: 8.1 g
Cholesterol: 136 mg