One Pan Chicken Dinner

1. 1

   Position a rack in the upper third of the oven and preheat to 425F Place chicken in a large roasting pan, rub with 1/2 tablespoon olive oil and season with salt and pepper.

2. 2

   Roast for 10 minutes.

3. 3

   Meanwhile, in a large bowl, toss the potatoes, carrots and parsnips with the remaining 2 tablespoons olive oil and season with salt and pepper.

4. 4

   Place the vegetables around the chicken and scatter 8 thyme sprigs on top.

5. 5

   Roast until the vegetables are tender and the chicken juices run clear when leg is pricked, about 40 minutes.

6. 6

   Pick the leaves from the remaining 2 thyme sprigs and sprinkle on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.