Baked Chicken Thighs with Root Vegetables

Hearty root vegetables go well with succulent baked chicken thighs for a tasty and healthy meal. This dish is a good choice for dinner because it has a lot of different tastes and textures.

Ingredients:

4 chicken thighs, bone-in, skin-on
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 large sweet potato, peeled and chopped
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste

Instructions:

Preheat oven to 400F 200C

In a large bowl, toss chopped carrots, parsnips, and sweet potato with olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper

Arrange chicken thighs and seasoned vegetables on a baking sheet lined with parchment paper or aluminum foil

Bake in the preheated oven for 35-40 minutes, or until chicken is cooked through and vegetables are tender, flipping halfway through cooking

Serve hot and enjoy

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