Dinner

Jill's Roasted Chicken and Root Vegetables is for Dinner.

Jill's Roasted Chicken and Root Vegetables takes 10 minutes to prepare.

Jill's Roasted Chicken and Root Vegetables takes 25 minutes to cook.

Jill's Roasted Chicken and Root Vegetables makes 4 servings.

The ingredients for Jill's Roasted Chicken and Root Vegetables are:

4 bone in skin on chicken thighs trimmed of excess skin and fat
1 medium sweet potato, peeled and chopped
1/2 bag baby carrots
2 medium red potatoes, scrubbed and chopped
1 medium white onion chopped
4 sprigs of fresh tyme, leaves removed from stems
2 tbls olive oil
Kosher salt and pepper to taste

Here is how you make Jill's Roasted Chicken and Root Vegetables:

Pre-heat oven to 500. In a large baking dish combine onion, carrots and potatoes. Drizzle with olive oil and sprinkle with salt & pepper. Stir to combine (veggies should glisten).Sprinkle chicken pieces with salt & pepper. Place skin side down on top of veggies.Roast in 500 oven on top rack for 10 minutesRemove from oven flip chicken and stir veggies. Roast 10 minutes more.Remove from oven, sir veggies and sprinkle with tyme. Roast 5-10 minutes more until chicken juices run clear.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user JILLPAUL.

The nutritional information for Jill's Roasted Chicken and Root Vegetables is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 265.8

• Total Fat: 9.8 g
• Cholesterol: 57.3 mg
• Sodium: 160.2 mg
• Total Carbs: 22.2 g
• Dietary Fiber: 3.3 g
• Protein: 16.3 g

Jill's Roasted Chicken and Root Vegetables is French cuisine.