recipes:sheet-pan-chicken-and-vegetables
Sheet Pan Chicken and Vegetables
| 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 |
- 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.txt · Last modified: 2021/04/26 11:40 by sking
