Chicken thighs, Carrots, Parsnips, and Brussels Sprouts
Simple, inexpensive, and delicious!
A triple threat of a meal.
Except, "threat" sounds somewhat violent...maybe a triple promise of a good meal? Yeah that's it.
Serves 2-3, depending on your stomachs.
Skill Level: 2
Spice Level: 0
Here’s what you need to make the thing:
4 boneless skinless chicken thighs
2 tablespoons olive oil
2-3 large carrots, trimmed, quartered lengthwise
2-3 large parsnips, trimmed, quartered lengthwise
6-7 Brussel Sprouts, bottoms removed, sliced lengthwise, removing first layer of leaves.
Kosher salt to taste
Black pepper to taste
Here’s how to make the thing:
Preheat your oven to 400ºF.
Place the chicken thighs on a baking sheet lined with aluminum foil. Add the olive oil, season to taste with salt and pepper (I am very generous with the pepper.)
Use your hands to coat the chicken pieces.
On a separate baking sheet lined with aluminum foil, place the carrots, parsnips, and brussels sprouts. Add the olive oil, season to taste with salt and pepper (Again, pepper is my friend here.)
Use your hands to incorporate veggies with oil and seasonings.
Bake until chicken is cooked through, has an internal temperature of 165ºF, and the carrots and parsnips are soft and cooked through, and the brussels sprouts are starting to brown. This all takes roughly 20-25 minutes.
Plate and enjoy!