Name: Sheet Pan Roast Chicken and Veggies
Ingredients: 3 Tbsp butter, softened 2 tsp fresh rosemary, chopped 2 tsp lemon zest 1 garlic clove, minced 1/2 tsp salt 1/4 tsp black pepper 1/2 onion, cut into wedges 1 parsnip, sliced into coins 3 carrots, sliced into coins 1 sweet potato, peeled and diced 1 rutabaga, peeled and diced 6 chicken thighs, bone in and skin on Olive oil Salt and Pepper, to taste

Ingredients

Scale

3 Tbsp butter, softened

2 tsp fresh rosemary, chopped

2 tsp lemon zest

1 garlic clove, minced

1/2 tsp salt

1/4 tsp black pepper

1/2 onion, cut into wedges

1 parsnip, sliced into coins

3 carrots, sliced into coins

1 sweet potato, peeled and diced

1 rutabaga, peeled and diced

6 chicken thighs, bone in and skin on

Olive oil

Salt and Pepper, to taste

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Instructions

Preheat the oven to 400°.

In a small bowl, combine the softened butter, rosemary, lemon zest, garlic, salt, and pepper. Loosen the skin on the chicken thighs in one place, careful not to remove the skin, and use your fingers to work the butter mixture under the skin.

Prepare the veggies and place on a sheet pan. Drizzle with a little olive oil, sprinkle with salt and pepper, and toss to combine. Spread evenly on the sheet pan. Place the chicken thighs on top. Roast for 30 to 40 minutes, until the veggies are tender and the chicken is cooked through.