Dinner Tonight: Garlic-Roasted Chicken with Carrots and Parsnips Recipe
This garlic-roasted chicken with carrots and parsnips is a quick and comforting dinner made in under an hour using your oven or pressure cooker. It's packed with juicy chicken, roasted veggies, and flavor-loaded garlic-thyme oil for a weeknight meal that tastes gourmet.
Equipment
- 1 Mixing bowl Large
- 1 Roasting pan Large
- 1 Oven
Ingredients
Main ingredients
- 4 bone-in skin-on split chicken breasts 6 to 8 ounces each
- 7 carrots peeled, cut into 2-inch sticks
- 7 parsnips peeled and sliced same size as carrots
- 2 whole heads of garlic broken into unpeeled cloves
- 3 cloves garlic minced
- ⅔ cup olive oil divided between chicken and veggies
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves
Instructions
Instructions
- Preheat your oven to 425 degrees Fahrenheit to get the skin golden and crispy after pressure cooking.
- In a large bowl, toss the carrots, parsnips, and unpeeled garlic cloves with half the olive oil, 1 teaspoon salt, and ½ teaspoon pepper until coated.
- Spread the veggies in a large roasting pan; they will finish cooking in the oven with the chicken on top.
- In a small bowl, mix remaining olive oil, minced garlic, thyme, 1 teaspoon salt, and ½ teaspoon pepper. Rub over the chicken breasts.
- Place chicken skin-side up over veggies and roast everything for 40 to 45 minutes, until chicken is golden and reaches 165°F internally.
- Let rest for 5 minutes before serving to retain juices.
Notes
To save time, use pre-cut veggies or pre-minced garlic. Store leftovers in the fridge up to 3 days or freeze without skin for best texture.