Sheet-Pan Lemon Rosemary Chicken Thighs with Roasted Parsnips

Ingredients

• 6 organic bone-in, skin-on chicken thighs (approx. 2 lbs), patted bone-dry
• 3 medium organic parsnips and 3 carrots, peeled and sliced into 0.5-inch batons
• 8 whole cloves garlic (peeled)
• 2 tbsp melted grass-fed ghee or avocado oil
• 2 tbsp fresh rosemary leaves, chopped
• 1 Meyer lemon, sliced into wedges, 1.5 tsp Celtic sea salt, 1 tsp cracked black pepper

Step-by-Step Instructions

1. Step 1: Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
2. Step 2: Toss parsnip and carrot batons and whole garlic cloves with 1 tbsp ghee, sea salt, and black pepper; spread in single layer on sheet pan.
3. Step 3: Rub chicken thighs with remaining ghee, chopped rosemary, sea salt, and black pepper. Nestle chicken thighs skin-side up among the root vegetables.
4. Step 4: Tuck lemon wedges around chicken and vegetables.
5. Step 5: Roast for 30 to 35 minutes until chicken skin is deeply golden-crisp and internal temperature reaches 165°F (74°C).
6. Step 6: Serve chicken thighs with caramelized parsnips and spoon pan drippings over top.

Nutritional Breakdown (Per Serving)