Roasted Chicken, Red Onions, Carrots and Parsnips Recipe

By á-2225

Nutrition Facts
Servings 4
Amount Per Serving
Calories 386
Total Fat 23 g
Saturated Fat 5 g
Cholesterol 105 mg
Sodium 574 g
Total Carbohydrates 30 g
Dietary Fiber 8 g
Protein 32 g
Sugar N/A

Ingredients

• Recipe Ingredients
• 2 medium red onions, cut into 1/2-in. wedges
• 1 1/2 lb medium carrots, cut into 3-in. sticks
• 1/2 lb medium parsnips, cut into 3-in. sticks
• 2-3 potatoes, quarted
• 2 Tbsp olive oil
• Kosher salt and pepper
• 2-3 chicken bone in chicken breast (with skin)
• 2 tsp paprika

Details

Servings 4
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

1.Heat oven to 425°F. On a large rimmed baking sheet, toss the onions, carrots, parsnips, oil, and 1/4 tsp each salt and pepper.

2.Season the chicken with the paprika, cinnamon, 1/2 tsp salt and 1/4 tsp pepper. Nestle the chicken pieces among the vegetables and roast for 20 minutes. Switch the positions of the baking sheets and roast until the chicken is cooked through and the vegetables are golden brown and tender, 20 minutes more.