Name: Rosemary Garlic Chicken with Roasted Root Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 4 bone-in, skin-on chicken thighs; 2 medium sweet potatoes, peeled and chopped; 2 parsnips, peeled and chopped; 2 carrots, peeled and chopped; 3 tbsp olive oil, divided; 3 cloves garlic, minced; 2 tsp dried rosemary, divided; 1/2 tsp sea salt, divided

Description

This hearty and flavorful dish combines tender, herb-roasted chicken with caramelized root vegetables for a satisfying AIP-compliant meal. It’s simple to prepare and packed with nourishing ingredients.

Ingredients

4 bone-in, skin-on chicken thighs
2 medium sweet potatoes, peeled and chopped
2 parsnips, peeled and chopped
2 carrots, peeled and chopped
3 tbsp olive oil, divided
3 cloves garlic, minced
2 tsp dried rosemary, divided
1/2 tsp sea salt, divided

Instructions

Preheat oven to 400°F (200°C).
In a large bowl, toss chopped sweet potatoes, parsnips, and carrots with 2 tbsp olive oil, 1 tsp dried rosemary, and 1/4 tsp sea salt. Spread onto a large baking sheet in a single layer.
Pat chicken thighs dry. In a small bowl, mix remaining 1 tbsp olive oil, minced garlic, 1 tsp dried rosemary, and 1/4 tsp sea salt. Rub mixture over chicken thighs.
Place chicken thighs on the baking sheet with the vegetables.
Roast for 35-45 minutes, flipping vegetables halfway, until chicken reaches 165°F (74°C) and vegetables are tender and caramelized.
Serve immediately.

Prep Time: 15 mins
Cook Time: 45 mins