By Thomas McCrary Jr.
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the chicken thighs, 1 tbsp of olive oil, dried rosemary, salt, and pepper. Toss to coat the chicken evenly.
Place the seasoned chicken thighs skin-side up on a baking sheet. Roast in the oven for 30-35 minutes or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
While the chicken is roasting, bring a pot of salted water to a boil. Add the chopped carrots, parsnip, and sweet potato. Cook until tender, about 15-20 minutes.
Drain the vegetables and return them to the pot. Add 1 tbsp of olive oil, salt, and pepper to taste. Mash the vegetables with a potato masher until smooth. Keep warm until serving.
In a separate large skillet over medium heat, add the shredded Brussels sprouts. Drizzle with apple cider vinegar and season with salt and pepper. Sauté for about 5 minutes until the Brussels sprouts are just tender and bright green.
Once the chicken is done roasting, let it rest for a few minutes. Serve the chicken thighs alongside the root vegetable mash and sautéed Brussels sprout salad. Enjoy your meal!
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By Thomas McCrary Jr.
This Dinner Chicken Healthy Roast recipe is ready in 1 hour and features bone-in, skin-on chicken thighs, olive oil, dried rosemary and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the chicken thighs, 1 tbsp of olive oil, dried rosemary, salt, and pepper. Toss to coat the chicken evenly.
Place the seasoned chicken thighs skin-side up on a baking sheet. Roast in the oven for 30-35 minutes or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
While the chicken is roasting, bring a pot of salted water to a boil. Add the chopped carrots, parsnip, and sweet potato. Cook until tender, about 15-20 minutes.
Drain the vegetables and return them to the pot. Add 1 tbsp of olive oil, salt, and pepper to taste. Mash the vegetables with a potato masher until smooth. Keep warm until serving.
In a separate large skillet over medium heat, add the shredded Brussels sprouts. Drizzle with apple cider vinegar and season with salt and pepper. Sauté for about 5 minutes until the Brussels sprouts are just tender and bright green.
Once the chicken is done roasting, let it rest for a few minutes. Serve the chicken thighs alongside the root vegetable mash and sautéed Brussels sprout salad. Enjoy your meal!
Calories per Serving: 450
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