Herb Roasted Chicken and Root Vegetables
Herb Roasted Chicken and Root Vegetables
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme, minced
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the cut chicken thighs, carrots, parsnips, and sweet potatoes.
⏱️ 3 min
- 3
Drizzle the olive oil over the chicken and vegetables. Add the minced rosemary, minced thyme, garlic powder, paprika, salt, and black pepper. Toss everything together until the chicken and vegetables are evenly coated with the oil and seasonings.
⏱️ 5 min
- 4
Spread the chicken and vegetables in a single layer on the prepared baking sheet. Ensure there is enough space between pieces for even roasting. If necessary, use two baking sheets.
⏱️ 2 min
- 5
Roast for 25 minutes. Then, remove the baking sheet from the oven and carefully flip the chicken and vegetables to ensure even cooking and browning.
⏱️ 25 min•🌡️ 400
- 6
Return the baking sheet to the oven and continue roasting for another 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and lightly caramelized.
⏱️ 25 min•🌡️ 400
- 7
Carefully remove the baking sheet from the oven. Garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Herb Roasted Chicken and Root Vegetables
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme, minced
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the cut chicken thighs, carrots, parsnips, and sweet potatoes.
⏱️ 3 min - 3
Drizzle the olive oil over the chicken and vegetables. Add the minced rosemary, minced thyme, garlic powder, paprika, salt, and black pepper. Toss everything together until the chicken and vegetables are evenly coated with the oil and seasonings.
⏱️ 5 min - 4
Spread the chicken and vegetables in a single layer on the prepared baking sheet. Ensure there is enough space between pieces for even roasting. If necessary, use two baking sheets.
⏱️ 2 min - 5
Roast for 25 minutes. Then, remove the baking sheet from the oven and carefully flip the chicken and vegetables to ensure even cooking and browning.
⏱️ 25 min•🌡️ 400 - 6
Return the baking sheet to the oven and continue roasting for another 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and lightly caramelized.
⏱️ 25 min•🌡️ 400 - 7
Carefully remove the baking sheet from the oven. Garnish with fresh chopped parsley before serving.
⏱️ 2 min