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Rosemary Garlic Roasted Chicken with Root Vegetables

Rosemary Garlic Roasted Chicken with Root Vegetables

Dinner
Prep Time
15min
Cook Time
30min
Servings
4
Calories
485
Chef's Note

For extra crispy chicken skin, pat the thighs very dry before seasoning and consider broiling for the final 2-3 minutes of cooking. The honey helps caramelize the vegetables, but you can substitute maple syrup for a different flavor profile. This recipe is designed to be weeknight-friendly while still delivering complex flavors.

Tags
chicken
roasted
root vegetables
one-pan
weeknight
garlic
rosemary
gluten-free
dairy-free
dinner
Ingredients

  • 4 large bone-in, skin-on chicken thighs

  • 3 medium carrots

  • 2 medium parsnips

  • 1 large sweet potato

  • 1 medium red onion

  • 6 cloves garlic cloves

  • 3 sprigs fresh rosemary

  • 3 tablespoons olive oil

  • 1 whole lemon

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon paprika

  • 1 tablespoon honey

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

    Pat 4 chicken thighs dry with paper towels and place in a large bowl.

  • 3

    Peel and cut 3 carrots, 2 parsnips, and 1 sweet potato into 1-inch chunks. Cut 1 red onion into wedges.

  • 4

    Mince 4 garlic cloves and chop the leaves from 2 rosemary sprigs. Leave 2 garlic cloves whole and 1 rosemary sprig intact.

  • 5

    In a small bowl, mix 2 tablespoons olive oil with minced garlic, chopped rosemary, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/2 teaspoon paprika.

  • 6

    Rub the chicken thighs with the herb mixture, ensuring they're well coated. Let sit while preparing vegetables.

  • 7

    In a large roasting pan, toss the root vegetables and onion with 1 tablespoon olive oil, 1/2 teaspoon salt, and the whole garlic cloves.

  • 8

    Arrange the chicken thighs on top of the vegetables, skin side up. Cut the lemon in half, squeeze one half over the chicken and vegetables, and place both halves in the pan.

  • 9

    Add the whole rosemary sprig to the pan and drizzle 1 tablespoon honey over the vegetables.

  • 10

    Roast in the preheated oven for 30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.

  • 11

    Let rest for 5 minutes before serving.

Nutrition Information (per serving)
485
Calories
32g
Protein
38g
Carbs
24g
Fat
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