Description
A hearty and flavorful dish featuring tender roasted chicken infused with garlic, paired with a medley of perfectly roasted vegetables.
Ingredients
Units
Scale
- 4 bone-in, skin-on chicken thighs
- 1 head of garlic, cloves separated and peeled
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 1 red onion, cut into wedges
- 2 cups baby potatoes, halved
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss chicken thighs with olive oil, salt, pepper, thyme, rosemary, and garlic cloves.
- Add the carrots, parsnips, red onion, and baby potatoes to the bowl and toss until well coated.
- Transfer everything to a large baking dish or roasting pan in a single layer.
- Roast in the preheated oven for 45–50 minutes, or until the chicken is golden and cooked through and the vegetables are tender.
- Drizzle with lemon juice just before serving.
Notes
- Use skinless chicken thighs for a lower fat option.
- Substitute vegetables based on seasonality or preference.
- Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 5g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 105mg