By Sasha Gordanier
Preheat the oven to 425°F (220°C).
In a large baking dish or oven-proof skillet, add the chicken thighs skin-side up. Drizzle with 1 tablespoon of olive oil, ensuring they are well coated. Sprinkle with chopped fresh herbs, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Massage the seasonings into the chicken thighs.
Peel and cut the carrots and parsnips into even-sized chunks. Cube the sweet potato into similar-sized pieces.
In a large bowl, toss the carrots, parsnips, and sweet potato with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the vegetables around the chicken in the baking dish.
Drizzle honey over the vegetables, making sure they are lightly covered.
Place the baking dish in the preheated oven. Roast for 35-40 minutes or until the chicken skin is golden and crispy and the vegetables are tender. Halfway through the cooking time, stir the vegetables for even roasting.
Remove from oven and let the chicken rest for about 5 minutes before serving. Serve chicken thighs with roasted vegetables on the side, drizzle with the pan juices for extra flavor.
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By Sasha Gordanier
This Main Course Poultry Vegetables recipe is ready in 1 hour and features Bone-in chicken thighs, Olive oil, Mixed fresh herbs (rosemary, thyme) and other delicious ingredients. Contains 650 calories total.
Preheat the oven to 425°F (220°C).
In a large baking dish or oven-proof skillet, add the chicken thighs skin-side up. Drizzle with 1 tablespoon of olive oil, ensuring they are well coated. Sprinkle with chopped fresh herbs, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Massage the seasonings into the chicken thighs.
Peel and cut the carrots and parsnips into even-sized chunks. Cube the sweet potato into similar-sized pieces.
In a large bowl, toss the carrots, parsnips, and sweet potato with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the vegetables around the chicken in the baking dish.
Drizzle honey over the vegetables, making sure they are lightly covered.
Place the baking dish in the preheated oven. Roast for 35-40 minutes or until the chicken skin is golden and crispy and the vegetables are tender. Halfway through the cooking time, stir the vegetables for even roasting.
Remove from oven and let the chicken rest for about 5 minutes before serving. Serve chicken thighs with roasted vegetables on the side, drizzle with the pan juices for extra flavor.
Calories per Serving: 650
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