Ingredients
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2 large bone-in, skin-on Chicken
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1 Lemon Juice
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2 tbsp Olive Oil
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1 tsp Kosher Salt
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½ tsp ground Black Pepper
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Non-aerosol cooking spray (optional)
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1 Sweet Potato
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2 Turnip
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2 Carrots
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2 Parsnips
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2 tbsp chopped fresh Rosemary
Directions
Most dieters are breast people…until they discover thighs, which are moister, more flavorful, and not much higher in fat than those ubiquitous white cutlets.
Steps
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1
Done
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In a bowl or zip-top plastic bag, combine the thighs, lemon zest, lemon juice, 1 tablespoon of the olive oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper, tossing to coat. Set aside to marinate at room temperature for 15 to 30 minutes. |
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2
Done
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Preheat the oven to 425°F. Line a baking sheet with foil or parchment paper or coat it with cooking spray. |
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3
Done
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On the prepared baking sheet, toss together the sweet potato, turnips, carrots, parsnips, rosemary, and the remaining olive oil, salt, and pepper. Remove the chicken from the marinade (discarding the marinade) and nestle it among the vegetables on the baking sheet. Roast until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the the chicken reads 165°F, about 30 minutes. |
