Description
Experience the warm, comforting aroma of one-pan chicken with root vegetables and fresh herbs. This easy-to-make dish promises a hearty meal that delights the senses.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 4 medium carrots, chopped
- 2 medium parsnips, chopped
- 1 lb small red potatoes, halved
- 3 sprigs fresh rosemary
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Preheat oven to 425°F (220°C) and prepare a large baking sheet.
- Prepare Your Veggies: Chop carrots, parsnips, and red potatoes into even-sized pieces. Toss them in a large bowl with olive oil, salt, and pepper.
- Season the Chicken: Pat chicken thighs dry. Drizzle with olive oil and season generously with salt, pepper, and chopped rosemary.
- Combine Ingredients: Arrange seasoned chicken on the baking sheet surrounded by veggies. Ensure even distribution for optimal cooking.
- Roast Away: Roast in the preheated oven for about 35-40 minutes or until chicken reaches an internal temperature of at least 165°F (75°C) and veggies are tender.
- Serve It Up: Let rest for a few minutes before serving. Drizzle any remaining pan juices over the dish for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 100mg
Keywords: For added flavor, consider incorporating garlic cloves into your vegetable mix. Feel free to substitute other seasonal root vegetables based on availability. This dish is perfect for meal prep; leftovers can be stored in an airtight container for up to three days.