How To Make Chicken roasted with winter root vegetables
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 4 chicken thighs
- 2 parsnips, peeled and cut into chunks
- 2 carrots, peeled and cut into chunks
- 1 sweet potato, peeled and cut into chunks
- 1 turnip, peeled and cut into chunks
- 1 onion, peeled and quartered
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
Instructions
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Preheat the oven to 425°F (220°C).
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In a large baking dish, toss the parsnips, carrots, sweet potato, turnip, onion, and garlic with olive oil, thyme, rosemary, salt, and pepper.
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Push the vegetables to the sides of the dish and place the chicken thighs in the center.
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Season the chicken with salt and pepper.
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Roast in the preheated oven for 40 minutes, or until the chicken is cooked through and the vegetables are tender.
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Serve hot and enjoy!
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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