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Garlic-Roasted Chicken with Carrots and Parsnips Recipe

Garlic-Roasted Chicken with Carrots and Parsnips

This Garlic-Roasted Chicken with Carrots and Parsnips recipe is a quick, flavorful dinner option that combines succulent chicken with sweet root vegetables.
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Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 722
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 pieces bone-in skin-on split chicken breasts (6 to 8 ounces each)
  • 7 pieces carrots, peeled and cut into 2-inch sticks
  • 7 pieces parsnips, peeled and cut into 2-inch sticks
  • 2 heads garlic, broken into unpeeled cloves
  • 3 cloves garlic, minced
  • 2/3 cup olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon picked thyme leaves

Equipment

  • Oven
  • Sheet pan
  • Instant-read thermometer
  • aluminum foil

Method
 

  1. Preheat oven to 400°F. Line sheet pan with aluminum foil and spread out chicken skin side up, carrots, parsnips, and garlic cloves in a single layer.
  2. Drizzle everything with olive oil, then sprinkle evenly with salt, pepper, and thyme leaves. Rub chicken pieces with minced garlic.
  3. Transfer sheet pan to oven and roast until chicken registers 155°F on an instant-read thermometer and vegetables are tender, about 40 minutes, basting the chicken with the pan juices and tossing the vegetables once or twice during cooking.
  4. Allow chicken to rest for 10 minutes after removing from oven and serve immediately with roasted vegetables.

Nutrition

Serving: 1servingCalories: 722kcalCarbohydrates: 45gProtein: 29gFat: 48gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 24gCholesterol: 120mgSodium: 600mgPotassium: 1300mgFiber: 7gSugar: 10gVitamin A: 20000IUVitamin C: 25mgCalcium: 70mgIron: 2.5mg

Notes

Feel free to swap root vegetables or herbs based on your preference. Store leftovers in an airtight container for up to three days.

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