The 34th recipe I’ve made for this group is Roasted Roots with Chicken and can be found in the Whole30 Cookbook on page 160.
Ingredients: sweet potato, rutabaga, carrots, parsnip, onion, pancetta, salt, black pepper, chicken thighs, rosemary, lemon, garlic, and olive oil. (I did not use rutabaga or parsnip, instead I used red potato.) Margaret's post is here.
It’s still raining here, can you even believe the amount of rain we have gotten this spring? So, we are back to the sheet pan dinner schedule lineup. I have roasted chicken many times with root vegetables, so when Margaret suggested this, seeing the lemon factor made it a quick “okay.” The lemon, rosemary, and garlic flavored the chicken and vegetables nicely. I would definitely make this recipe again. Squirting the warm lemon wedges over everything was really delicious, a big hit with both of us.
As usual here on this blog, I do not publish recipes that belong to others, respecting their rights as authors. Many times the recipe creators are generous and publish them online, or you can buy the book I that I have cited and have all the recipes at hand.