Roasted Chicken Thighs with Root Vegetables
Indulge in the comforting flavors of Roasted Chicken Thighs with Root Vegetables. This savory dish features juicy, crispy chicken thighs paired with tender carrots and parsnips, all roasted to perfection. Simple yet satisfying, it’s a family favorite that turns any meal into a memorable occasion. With its robust flavors and beautiful presentation, this recipe is perfect for weeknight dinners or special gatherings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 bone-in chicken thighs (about 1.5 lbs)
- 2 large carrots, chopped
- 2 medium parsnips, chopped
- 3 tbsp extra virgin olive oil
- 4 garlic cloves, minced
- 2 sprigs fresh rosemary or thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Season the chicken thighs generously with salt and pepper.
- In a large bowl, combine chopped carrots and parsnips; add olive oil, minced garlic, salt, and pepper. Toss until well-coated.
- Arrange the seasoned chicken on a baking sheet and surround it with the vegetable mixture.
- Sprinkle fresh herbs over the top.
- Roast for 40-45 minutes or until the chicken skin is golden brown and internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before serving.
Nutrition
- Serving Size: 1 chicken thigh with vegetables (approximately 250g)
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 90mg
Keywords: - For added flavor, sear the chicken skin-side down in a hot skillet before roasting. - Customize by adding other root vegetables like sweet potatoes or turnips. - Store leftovers in an airtight container for up to four days; reheat at 350°F (175°C) for best results.