Roasted Chicken Thighs and Vegetables4-5 servings
10 minutes to prep
2 hours to cook
· 5 Chicken Thighs
· 2 Tsp. Sugar
· 7 Large Carrots, peeled and chopped
· 7 Large Parsnips, peeled and chopped
· ½ tsp. Pepper
· 2 tsp. Sea Salt
· 3 Tsp. Olive Oil
· 3 Tsp. Butter
· 1 Cup Chicken Broth
· 1 Cup Water
Pre-heat oven to 425 degrees. In a deep baking dish, I used a 9 by 12 inch pan. Layer the carrots and parsnips on the bottom. Sprinkle 1 tsp of sea salt and 3 Tsp. of olive oil and toss together. Then add chicken broth, butter, and sugar. Roast in the oven for 45 minutes.
After 45 minutes, pull out pan and add Chicken thighs. Sprinkle remaining sea salt and pepper on top of thighs. Add dish back to oven and cook for 60-75 minutes while occasionally basting the skin on top.
Chicken will be ready when skin puffs up and looks browned.