Savor the comforting taste of herb-roasted chicken thighs with root veggies. This dish is hearty and flavorful, perfect for a cozy family dinner.
| Yields: 4 serving(s) | Total Time: 55 mins | Cal/Serv: 370 |
Ingredients:
- 8 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 pound carrots, peeled and cut into chunks
- 1 pound parsnips, peeled and cut into chunks
- Salt and pepper to taste
Directions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss chicken thighs with olive oil, thyme, rosemary, salt, and pepper.
- Spread chicken thighs on the baking sheet. Arrange carrots and parsnips around the chicken.
- Roast for 35-40 minutes, or until chicken is cooked through and vegetables are tender.
NUTRITION INFORMATION (per servings)
Calories: 370, Fat: 20g, Saturated Fat: 5g, Cholesterol: 105mg, Sodium: 300mg, Carbohydrates: 20g, Fiber: 6g, Sugar: 9g, Protein: 28g