Sheet Pan Roast Chicken Dinner Recipe

INGREDIENTS:

• 6-8 bone in chicken thighs. Skin on and trimmed.
• 2 cups parsnips, diced
• 2 cups carrots, diced
• 2 cups sweet potatoes, diced
• ¼ cup olive oil plus two tablespoons
• 2 tablespoons chopped fresh rosemary
• 1 lemon - half juiced and half sliced
• Salt and Pepper

INSTRUCTIONS:

1. Preheat oven to 475 degrees
2. Line a large sheet pan,with foil or parchment paper. (use the kind with an edge, not a cookie sheet)
3. In separate bowl, toss chopped veggies with olive oil, rosemary, lemon juice of half lemon, salt and pepper.
4. Pour onto prepared sheet pan.
5. Nestle chicken thighs and lemon slices on top of veggies.
6. Brush thighs with olive oil and sprinkle with additional salt and pepper
7. Roast in oven for 4-50 minutes or until meat thermometer read 165 degrees and veggies are slightly brown.

Source: Laughing Spatula

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