Herb-Roasted Chicken Thighs with Root Vegetables

Ingredients

• 8 bone-in chicken thighs
• 3 carrots, chopped
• 2 parsnips, chopped
• 1 red onion, cut into wedges
• 3 tbsp olive oil
• 2 tsp dried rosemary
• 2 tsp dried thyme
• 4 cloves garlic, smashed
• salt and pepper to taste

Method

1. 1

   Preheat oven to 425°F.

2. 2

   Toss carrots, parsnips, and onion with 1 tbsp olive oil, salt, and pepper on a large baking sheet.

3. 3

   Rub chicken thighs with remaining olive oil, rosemary, thyme, salt, and pepper.

4. 4

   Nestle chicken thighs among the vegetables, scatter garlic cloves over the top.

5. 5

   Roast 35-40 minutes until chicken reaches 165°F internally and vegetables are tender.