Description
A simple and flavorful dish featuring roasted chicken and root vegetables seasoned with rosemary.
Ingredients
Scale
- 4 chicken thighs
- 2 cups of carrots, chopped
- 2 cups of potatoes, diced
- 1 onion, sliced
- 3 tablespoons of olive oil
- 2 tablespoons of fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the chicken thighs, carrots, potatoes, and onion.
- Drizzle with olive oil and sprinkle with rosemary, salt, and pepper.
- Toss everything together until well coated.
- Spread the mixture evenly on a sheet pan.
- Bake for 35-40 minutes or until the chicken is cooked through and vegetables are tender.
- Serve hot and enjoy!
Notes
- Feel free to substitute other root vegetables like parsnips or turnips.
- For extra flavor, marinate the chicken in olive oil and rosemary for a few hours before cooking.
- This dish can be made ahead and reheated for easy meals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Sheet Pan Rosemary Chicken, Root Vegetables, Easy Dinner Recipe