Dinner

Roasted Chicken and Root Vegetables is for Dinner.

Roasted Chicken and Root Vegetables takes 30 minutes to prepare.

Roasted Chicken and Root Vegetables takes 45 minutes to cook.

Roasted Chicken and Root Vegetables makes 6 servings.

The ingredients for Roasted Chicken and Root Vegetables are:

6 chicken thighs with bone and skin
2 pats of butter, melted
2 carrots, peeled and chopped
1 large rutabega, peeled and chopped
2 turnips, peeled and chopped
3 sweet potatos, peeled and sliced
1 acorn squash, chopped
3 parsnips, peeled and chopped
4 small beets, peeled and quartered
2 shallots, halved
6 garlic cloves peeled
1 tbsp sugar
2 tbsp fresh chopped rosemary
2 tsp fresh chopped thyme
salt & pepper to taste

Here is how you make Roasted Chicken and Root Vegetables:

Preheat oven to 475 and place rack in the middle of the oven.Prep and peel all veggies. In a large bowl, toss veggies with olive oil, sugar, salt, pepper, 1tbsp of rosemary and 1 tsp thyme. Lay veggies onto large cookie sheet. In another bowl, toss chicken thighs with butter, remaining rosemary and thyme, salt and pepper. Lay chicken pieces skin side up on top of the veggies.Roast at 475 for 45 minutes.Serving Size: Makes 6 servings - 1 thigh plus 1c veggiesNumber of Servings: 6Recipe submitted by SparkPeople user GOLDEYGRAD.

The nutritional information for Roasted Chicken and Root Vegetables is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 314.9

• Total Fat: 6.0 g
• Cholesterol: 37.7 mg
• Sodium: 308.4 mg
• Total Carbs: 54.4 g
• Dietary Fiber: 12.9 g
• Protein: 12.5 g