Herb-Crusted Chicken Thighs with Seasonal Roasted Vegetables – I have salt
Beginner, European cuisine, 4 servings, 55 minutes
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Baking sheet
- Mixing bowl
- Measuring spoon
- Tongs
- Oven
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 cloves of garlic, minced
- Salt
- pepper
- 2 medium carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 1 small butternut squash, peeled and cubed
- 1 red onion, cut into wedges
- Extra virgin olive oil, for drizzling
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