Description
A simple and delicious sheet pan meal featuring chicken thighs and roasted root vegetables tossed in garlic butter.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb mixed root vegetables (carrots, potatoes, sweet potatoes, parsnips), cut into 1-inch pieces
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the melted butter, minced garlic, rosemary, thyme, salt, and pepper.
- Add the chicken thighs and root vegetables to the bowl. Toss to coat everything evenly in the garlic butter mixture.
- Spread the chicken and vegetables in a single layer on a large baking sheet.
- Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Flip the chicken and vegetables halfway through cooking for even browning.
- Garnish with fresh parsley, if desired, before serving.
Notes
- You can use any combination of root vegetables you prefer.
- Ensure vegetables are cut into similar sizes for even cooking.
- Adjust seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American