Sheet Pan Chicken and Vegetables

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2 Servings
Qty Unit Ingredient
2 ea Chicken thighs
4 med Parsnips (560 g)
5 med Carrots (325 g)
2 sprigs Rosemary
1 cup Salbitxada Sauce
  1. Prep
    1. Preheat oven to 450° F
    2. Cut Parsnips and carrots into bite sized pieces
    3. Remove stems from Rosemary and coarsely chop
  2. Cook
    1. Toss parsnips and carrots in oil with salt and pepper
    2. Spread on an oiled pan, leaving room for the chicken.
    3. Salt and pepper the chicken, and sprinkle rosemary on top.
    4. Put chicken on pan.
    5. Roast for 10 minutes, then check chicken for doneness and stir the vegetables.
    6. Roast for another 10 minutes (pull chicken out early if necessary).