Description
Discover how to make succulent Lemon Herb Roast Chicken Thighs with Carrots and Parsnips. This easy recipe will elevate your next dinner to a new level!
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil (30 ml)
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (1 g)
- 1 teaspoon dried rosemary (1 g)
- 1 teaspoon salt (5 g)
- 1/2 teaspoon black pepper (1 g)
- 4 large carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 1 tablespoon chopped fresh parsley, for garnish (optional) (4 g)
Instructions
- Preheat the oven to 425°F (220°C).
- In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, thyme, rosemary, salt, and black pepper.
- Place chicken thighs in a large mixing bowl.
- Pour the olive oil mixture over the chicken thighs.
- Toss the chicken to coat evenly with the marinade.
- Arrange the chicken thighs skin-side up in a large baking dish.
- Add the carrot and parsnip chunks around the chicken thighs.
- Drizzle any remaining marinade over the vegetables.
- Roast in the oven for 35-45 minutes, or until the chicken is cooked through and the skin is crispy.
- Check that the internal temperature of the chicken reaches 165°F (74°C).
- Remove the baking dish from the oven.
- Let the chicken rest for 5 minutes before serving.
- Garnish with chopped fresh parsley, if desired.
Notes
- Marinate chicken thighs in olive oil mixture for 30 minutes before baking for extra flavor.
- Pat dry chicken thighs with paper towels before marinating to help skin crisp up.
- Add variety and nutrition by including other root vegetables like potatoes or turnips.