Dinner Tonight: Garlic Roasted Chicken with Carrots and Parsnips Recipe
Ingredients
- 4 bone-in skin-on split chicken breasts (6 to 8 ounces each)
- 7 carrots, peeled and cut into 2-inch sticks
- 7 parsnips, peeled and cut into 2-inch sticks
- 2 whole heads of garlic, broken into unpeeled cloves, plus three cloves, minced
- 2/3 cup olive oil
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon picked thyme leaves
Instructions
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