Roasted Chicken with Root Veggies

Name: Roasted Chicken with Root Veggies
Cuisine: American
Ingredients: 4 medium turnips, cut into wedges; 4–6 golden potatoes, cut into wedges; 3–4 parsnips, peeled, cut into ½-inch-thick rounds; 3–4 carrots, peeled, cut into ½-inch-thick rounds; 4–6 chicken breasts, skin on; 2–3 sprigs thyme; 1 large sweet tater, peeled and cubed; 4–6 chicken breasts, skin on; 1 tsp. ground white pepper; 1 tsp. salt; 4 cloves garlic, minced; Zest of 1 lemon; ½ cup butter, melted; 1 tbsp. lemon juice; 1 tsp. onion powder; ¼ cup olive oil; 3 tbsp. fresh thyme, minced

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Lord Honey

By Jason Smith

Published 2023

About

Chicken is the most consumed meat in the United States, but it goes without sayin’ that we can’t have it fried seven days a week. Roastin’ chicken, usin’ spices and veggies as aromatics, is an awesome way to enjoy this flavorful bird, with the added twist of making it a light and healthy meal.

Ingredients

3 tbsp. fresh thyme, minced
4 cloves garlic, minced
Zest of 1

Americas
United States
Kentucky
Dinner
Gluten-free

Method

Preheat oven to 375 degrees. Spray or butter a large baking dish.
In a mixing bowl, stir minced thyme, garlic, lemon zest, pepper, salt, onion powder, olive oil, butter, and lemon juice until combined.
Place all the vegetables in the prepared b