Recipes / Whole30 Roasted Chicken and Root Vegetables
Whole30 Roasted Chicken and Root Vegetables
dinnerchickenAmericandairy freegluten freepaleowhole30
520
Calories
38 g
Protein
30 g
Carbs
26 g
Fat
Per serving · makes 1 serving
Ingredients
- chicken leg250 g
- carrot80 g
- parsnip60 g
- yellow onion60 g
- olive oil15 g
Steps
- Toss chicken legs with carrot, parsnip, and onion in olive oil.
- Season generously with salt, pepper, and thyme.
- Roast at 425F for 40 to 45 minutes until chicken is cooked through.
- Rest 5 minutes before serving.
- Plate chicken with roasted vegetables.
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