Nordic Herb-Roasted Chicken Thighs with Root Vegetables

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200 degrees Celsius and pat dry 4 chicken thighs thoroughly with paper towels.

2. 2

   In a large roasting pan, combine 500 grams of peeled and chunked potatoes, 300 grams of peeled and chunked carrots, 200 grams of peeled and chunked parsnips, and 1 large red onion cut into wedges.

3. 3

   Drizzle the vegetables with 2 tablespoons of olive oil, sprinkle with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, then toss to coat evenly.

4. 4

   Arrange the seasoned vegetables in a single layer in the roasting pan and place the 4 chicken thighs on top of the vegetables.

5. 5

   Rub the chicken thighs with the remaining 1 tablespoon of olive oil, season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, and scatter 30 grams of roughly chopped fresh dill and 20 grams of roughly chopped fresh parsley over the chicken and vegetables.

6. 6

   Roast in the preheated oven for 45 minutes to 1 hour, or until the chicken thighs are cooked through and the vegetables are tender and slightly caramelized, with an internal temperature of 74 degrees Celsius for the chicken.

7. 7

   Squeeze the juice from the wedges of 1 lemon over the roasted chicken and vegetables before serving immediately.