Chicken with Roasted Root Vegetables

Ingredients

• 2½ lb bone-in, skin-on chicken thighs
• 1 lb carrots
• 1½ lb potatoes (Yukon Gold or red)
• ½ lb parsnips
• 1 red onion
• 3 tbsp olive oil
• 1 tbsp fresh rosemary
• 1 tbsp fresh thyme
• 1 tsp garlic powder
• 1½ tsp salt
• ¾ tsp black pepper

Steps

1. Preheat oven to 400°F (200°C).
2. Chop carrots, potatoes, and parsnips into 1-inch pieces. Cut red onion into wedges. Mince fresh rosemary and thyme.
3. In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, 1 teaspoon salt, 0.5 teaspoon black pepper, garlic powder, rosemary, and thyme.
4. Pat chicken thighs dry. Rub chicken with remaining 1 tablespoon olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.
5. Spread the seasoned vegetables in a single layer on a large sheet pan. Place the chicken thighs skin-side up on top of the vegetables.
6. Roast for 45-50 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and lightly caramelized. If desired, broil for the last 2-3 minutes for extra crispy chicken skin.
7. Remove from oven and let rest for 5 minutes before serving.