Baked Chicken & Root Vegetables With Rosemary
Ingredients
9 Bone-In, Skin-On Chicken Thighs
4 cups Rainbow Carrots, cut on bias
2 cups Chopped Red Beets
2 cups Chopped Golden Beets
6 cups Chopped Red Potatoes (Sub with sweet potatoes for Paleo)
16 Garlic Cloves, divided
8 Shallots, cut in half
½ cup Olive Oil, divided
1 tbsp. Fresh Thyme, chopped
1 tbsp. Rosemary, chopped
Salt & Pepper
Instructions:
- Preheat oven to 475°F
- Combine ¼ cup olive oil, chopped rosemary, and 6 crushed garlic cloves
- Coat chicken thighs in mixture and set aside
- Toss chopped root vegetables, shallots, and 10 garlic cloves in ¼ cup olive oil and season with salt, pepper, and fresh thyme
- Arrange vegetable mixture in a single layer in a large roasting pan
- Place chicken on top of vegetables skin side up
- Bake chicken for about 35 minutes or until the internal temperature is 170°F
- Remove the chicken from the pan put on a loosely tented plate
- Put vegetables back in the oven and bake for an additional 10 minutes, or until fork tender and lightly browned
- Remove pan from the oven, place chicken back in the pan, and serve
