Garlic Herb Roasted Chicken and Root Vegetables

Ingredients

• 500 g Chicken drumtstick, skinned
• 3 pcs Carrots, cut in 2 cm pieces
• 2 pcs Parsnip, peeled and chopped in 1cm dices
• 1 pcs Onions, quartered
• 4 clove Garlic
• 1 tsp Thyme, dried
• 1 tbsp Rosemary, dried
• 1 g Salt and freshly ground black pepper to taste
• 1 tbsp Olive oil

Method

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine carrots, parsnips, onion, garlic, olive oil, thyme, rosemary, salt, and pepper.
3. Place chicken thighs on a baking sheet and surround them with the vegetable mixture. Drizzle a little more olive oil over the chicken.
4. Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the vegetables are tender.
5. Serve warm, with juices from the pan drizzled over the top.