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Roast Chicken Thighs with Veggies Recipe

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This recipe for Roast Chicken Thighs with Veggies, by , is from The Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kris Guccione

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs bone in, skin on chicken thighs, patted dry ( boneless skinless works too - not as good)
1 lb brussels sprouts, trimmed and halved
1 lb carrots, assorted colors, cut into 1/2 - 1" pieces
1 lb parsnips, cut into 1/2 - 1" pieces.
3 shallots, peeled, root end trimmed off, and quartered
3 cloves garlic minced
2 T olive oil (may need more)
1 tsp dried rosemary or 1 T fresh - crumbled
2 tsp salt

Directions:
Directions:
Preheat oven to 475

Place the chicken thighs on a rimmed baking sheet skin side up. Scatter the vegetables, shallots, and garlic around the chicken.

Drizzle the olive oil over everything, making sure the vegetables are well coated. Sprinkle the rosemary and salt over the chicken and vegetables.

Place the pan in the oven and bake for 30-40 minutes, stirring the vegetables about half way through cooking. cheicken should be cooked through, (internal temperature 165). If you like your chicken skin extra crispy, put the pan under the broiler set to high for about 5 minutes.

Any hearty vegetables will work: sweet potatoes, peeled and cut into 1/2" cubes, butternut squash, etc.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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