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Spice-Roasted Chicken, Red Onions, Carrots, and Parnips

Ingredients:
2 medium red onions cut into 1/4” wedges
1 1/2 lb. medium carrots peeled and cut into 3” sticks
1/2 lb. medium parsnip peeled and cut into 3” sticks
1 sweet potato peeled and cut into larger sticks
2 TB olive oil
Kosher salt and pepper
4 chicken thighs
2 tsp. paprika
1 tsp. ground cinnamon

Directions:
Heat oven to 425.  On a large rimmed baking sheet, toss the onions, carrots, parsnips, sweet potatoes, oil, 1/4 tsp. each salt and pepper.  Transfer half of the vegetables to a second large baking sheet.  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 15 minutes.  Switch the chicken to the second vegetable-filled baking sheet and roast until the chicken is cooked through and the vegetables are golden brown and tender, about 20 minutes or so longer.

One Comment leave one →
  1. Teresa permalink
    August 20, 2011 9:25 pm

    What the What? We switch the chicken to the second veggie pan? What do we do with the first pan of veggies? Do they continue to cook or do we take them out?

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