====== Sheet Pan Chicken and Vegetables ======
{{tag>Recipe Carne 5}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  2  | ea | Chicken thighs |
|  4  | med | Parsnips (560 g) |
|  5  | med | Carrots (325 g) |
|  2  | sprigs | Rosemary |
|  1  | cup | [[recipes:salbitxada-sauce|Salbitxada Sauce]] |

  - 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).