Roast Chicken Thighs and Root Vegetables

Chicken and roasted root vegetables

This is one of my favorite go to weekday delicious gluten and dairy free meals. I like to use chicken thighs first off because I am a dark meat fan, and secondly dark meat is high in collagen, a vital component in firm, toned skin, especially around the eye area. No sunken eyes here please! Food is medicine, and I like to eat my way pretty. You can of course use chicken breasts for this recipe, boneless and skinless will do just fine.

You can prepare the vegetables in advance (like naptime!) making dinner time just that much easier. If you are so inclined, you can make this into a “freezer meal”, by preparing the vegetables (sans oil and spices) and placing in the freezer along with a package of chicken for an easy meal.


2 Pounds chicken thighs (either bone in or boneless, either is fine)

2 Vidalia onions, quartered

1 Pound brussel sprouts (not a root vegetable but let’s pretend)

1/2 Pound carrots

1/2 Pound parsnips (if you’re not a parsnip fan, substitute 2 medium sweet potatoes)

2 Tablespoons thyme

2 Tablespoons rosemary

Kosher Salt

2 Tablespoons olive oil



Pre Heat oven to 400 Degrees

Wash and cut carrots and parsnips into thirds

Prepare brussel sprouts (cut off bottoms, remove top layer of leaves)

Place all vegetables, including quartered onions, into a large bowl.

Add 1 Tablespoon olive oil, 1 Tablespoon of the thyme, and 1 Tablespoon of the rosemary

Add a pinch of Kosher Salt

Stir vegetables until completely coated.

Place the chicken on a baking sheet.

Coat with remaining olive oil and spices, along with a pinch of Kosher Salt

Distribute vegetables around the pieces of chicken.

Roast in oven until chicken is cooked through, around 40-50 minutes



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