Bart's Recipes
Preheat the oven to 200°C. Peel the two carrots and parsnip and cut them into large, even chunks. Mince the garlic and strip the needles from the rosemary.
Spread the cut carrots and parsnip over a baking sheet. Toss the vegetables with a tablespoon of olive oil, the minced garlic, rosemary, salt and pepper. Roast the vegetables in the preheated oven for thirty minutes until tender. Stir the pieces halfway through the cooking time.
Meanwhile, heat the remaining tablespoon of olive oil in a frying pan over medium-high heat. Season the two chicken thighs on both sides with salt and pepper. Cook the chicken for approximately fifteen minutes until crispy all over and completely cooked through. Remove the pan from the heat and let the meat rest for a few minutes.
Remove the roasted vegetables from the oven once they are tender and the edges begin to brown. Divide the warm carrots and parsnip among plates. Place the cooked chicken thighs directly from the pan on top of the vegetables and serve.
