recipes:sheet-pan-chicken-and-vegetables
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recipes:sheet-pan-chicken-and-vegetables [2021/04/10 16:47] sking created |
recipes:sheet-pan-chicken-and-vegetables [2021/04/26 11:40] (current) sking |
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| ====== Sheet Pan Chicken and Vegetables ====== | ====== Sheet Pan Chicken and Vegetables ====== | ||
| - | {{tag> | + | {{tag> |
| | 2 | Servings | | | 2 | Servings | | ||
| ^ Qty ^ Unit ^ Ingredient ^ | ^ Qty ^ Unit ^ Ingredient ^ | ||
| + | | 2 | ea | Chicken thighs | | ||
| + | | 4 | med | Parsnips (560 g) | | ||
| + | | 5 | med | Carrots (325 g) | | ||
| + | | 2 | sprigs | Rosemary | | ||
| + | | 1 | cup | [[recipes: | ||
| + | - Prep | ||
| + | - Preheat oven to 450° F | ||
| + | - Cut Parsnips and carrots into bite sized pieces | ||
| + | - Remove stems from Rosemary and coarsely chop | ||
| + | - Cook | ||
| + | - Toss parsnips and carrots in oil with salt and pepper | ||
| + | - Spread on an oiled pan, leaving room for the chicken. | ||
| + | - Salt and pepper the chicken, and sprinkle rosemary on top. | ||
| + | - Put chicken on pan. | ||
| + | - Roast for 10 minutes, then check chicken for doneness and stir the vegetables. | ||
| + | - Roast for another 10 minutes (pull chicken out early if necessary). | ||
recipes/sheet-pan-chicken-and-vegetables.1618087643.txt.gz · Last modified: 2021/04/10 16:47 by sking
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