By Nathan Haskins
Preheat your oven to 400°F (200°C).
In a large bowl, combine the chicken thighs, mixed root vegetables, and green beans. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss until everything is well coated.
Transfer the chicken and vegetable mixture to a baking dish. Place the sprig of rosemary on top.
Roast in the preheated oven for 30-35 minutes, or until the chicken is fully cooked and the vegetables are tender, stirring halfway through to ensure even cooking.
Remove from the oven and let it rest for a few minutes before serving. Drizzle with the remaining 0.5 tablespoon of olive oil for added flavor, if desired.
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This Dinner Main Course Roasting recipe is ready in 45 minutes and features bone-in chicken thighs, mixed root vegetables (carrot, parsnip, potato), green beans and other delicious ingredients. Contains 490 calories total.
Preheat your oven to 400°F (200°C).
In a large bowl, combine the chicken thighs, mixed root vegetables, and green beans. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss until everything is well coated.
Transfer the chicken and vegetable mixture to a baking dish. Place the sprig of rosemary on top.
Roast in the preheated oven for 30-35 minutes, or until the chicken is fully cooked and the vegetables are tender, stirring halfway through to ensure even cooking.
Remove from the oven and let it rest for a few minutes before serving. Drizzle with the remaining 0.5 tablespoon of olive oil for added flavor, if desired.
Calories per Serving: 490
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