Lines + Angles Recipes

Oven-baked Chicken
with Root Vegetables 

(For 4 Servings)

Difficulty: Easy
Total time: 1 hr 10 min

Preparation time: 10 min
Cooking time: 1 hr

Ingredients:

2 medium beets; washed, peeled, and cut into wedges

3 large parsnips; peeled and cut into sections

3 large carrots; peeled and cut into sections

2 tablespoons extra virgin olive oil

1 cup tomato passata

1 cup chicken stock

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

4 large chicken thighs; on the bone, with skin

4-6 large rosemary sprigs

Directions:

  1. Preheat oven to 375°F.

  2. Add chopped vegetables to a sheet pan.  Drizzle with olive oil and toss to coat. Pour both the passata and chicken stock into the sheet pan.

  3. Place chicken thighs on top of vegetables.  Season with salt and pepper and scatter 1/2 of the rosemary sprigs on top.

  4. Roast until the vegetables are fork tender and the chicken thighs are cooked through and golden brown, 40-50 minutes.

  5. Remove the sheet pan from the oven and let stand for 5 minutes before serving.  Garnish with remaining rosemary sprigs.