Ingredients

• 1.5 pound chicken breasts, boneless skinless
• 1 pound chicken thighs, bone-in skin-on
• 1 pound baby carrots, halved lengthwise
• 12 ounce parsnips, cut into 2-inch sticks
• 1 pound baby red potatoes, halved
• 3 tablespoon extra virgin olive oil
• 3 garlic, minced
• 2 tablespoon lemon juice, fresh
• 1 tablespoon fresh thyme, leaves chopped
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper, freshly ground
• 0.5 teaspoon garlic powder
• 1 lemon, cut into wedges

Steps

1. Preheat your oven to 425°F.
2. Pat the chicken breasts and thighs dry with paper towels to ensure even browning.
3. In a small bowl, whisk together the minced garlic, fresh lemon juice, chopped thyme, chopped rosemary, kosher salt, black pepper, and garlic powder.
4. In a large bowl, combine the halved carrots, parsnip sticks, and halved potatoes. Drizzle with 1.5 tablespoons of olive oil, season with 0.25 teaspoon of salt and a pinch of pepper, and toss to coat evenly.
5. Arrange the vegetables in a single layer on an 18x13 inch sheet pan, pushing them to the sides to make room for the chicken.
6. Place the chicken breasts and thighs skin-side up in the center of the sheet pan. Brush the herb-garlic mixture evenly over the chicken, and drizzle the remaining 1.5 tablespoons of olive oil over the top.
7. Place the sheet pan in the preheated oven and roast for 30-35 minutes, until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh.
8. Remove the sheet pan from the oven and let rest for 3-5 minutes before serving.
9. Arrange the chicken and roasted vegetables on a serving platter, garnish with fresh thyme sprigs, and serve with lemon wedges on the side.