One Pan Chicken and Root Vegetables

If you're not taking advantage of the recipes offered by Publix each week in their sales advertisement, you're missing out on delicious meals!  If you don't have a Publix in your area, you can find them at publix.com/aprons

Tonight meal features the ever-popular, budget-friendly chicken thighs.  Use your favorite root vegetables.  Even the two young grandsons enjoyed the "white carrots" a/ka parsnips! We adapted this one a tad, but it was delicious just the same.

2 lb. boneless skinless chicken thighs

2 medium parsnips

2 medium carrots

15 cloves fresh garlic

8 oz. radishes

1 large red onion

1 (24 oz.) bag baby potato medley

1/8 bunch fresh Italian parsley

1 T. + 2 t. spicy steak seasoning

1 t. dried thyme

3 T. olive oil

Preheat oven to 450 degrees F.  Line baking sheet with foil.

Peel carrots and parsnips then cut into 2-inch long planks.  Halve potatoes.  Cut ends from radishes, then cut larger radishes n half (if needed).  Quarter onion.

Preheat large saute' pan on medium-high 2 - 3 minutes. Combine seasoning and thyme, then coat chicken with 1 T. seasoning mixture.  Pour 1 T. oil to the pan, then add chicken, cook 2-3 minutes or until browned.

Place all vegetables, garlic, and remaining 2 T. oil in a large bowl along with 1 T. seasoning mixture.  Toss to coat.  Arrange vegetable mixture in a single layer on baking sheet, then place the chicken over vegetables; bake 25 - 30 minutes or until vegetables are tender and chicken has an internal temperature of 165 degrees F.

Chop parsley.  Toss vegetables in pan juices and divide among serving plates.  Top with chicken and sprinkle with parsley; serve immediately.

We served some steamed green beans alongside for an extra serving of vegetables.