Description
A simple one-pan dinner featuring juicy garlic-roasted chicken with crisp skin, paired with caramelized carrots and parsnips infused with herbs and roasted garlic.
Ingredients
4 bone-in, skin-on split chicken breasts (6–8 oz each)
7 carrots, peeled and cut into 2-inch sticks
7 parsnips, peeled and cut into 2-inch sticks
2 whole heads of garlic, broken into unpeeled cloves
3 garlic cloves, minced
2/3 cup olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves
Instructions
- Preheat the oven to 400°F (200°C). Line a large sheet pan with aluminum foil.
- Arrange the chicken breasts skin-side up on the pan along with the carrots, parsnips, and whole unpeeled garlic cloves in an even layer.
- Drizzle everything generously with olive oil and sprinkle evenly with salt, black pepper, and thyme leaves.
- Rub the minced garlic directly onto the chicken skin.
- Roast in the oven for about 40 minutes, basting the chicken with pan juices and tossing the vegetables once or twice.
- Check that the chicken reaches 155°F (68°C) with an instant-read thermometer and that the vegetables are tender and caramelized.
- Remove from the oven and let the chicken rest for 10 minutes before serving.
Notes
Add onions, potatoes, or Brussels sprouts for extra vegetables.
Finish with a squeeze of lemon juice for a brighter flavor.
Rosemary can be substituted for thyme.
Resting the chicken helps keep it juicy.
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 620
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 45 g
- Saturated Fat: 8 g
- Unsaturated Fat: 35 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 135 mg
