One-Pan Balsamic Chicken with Root Vegetables

Preheat the Oven:
Set your oven to 400°F (200°C).

Prepare the Chicken:
In a bowl, mix 2 tablespoons olive oil, balsamic vinegar, thyme, rosemary, garlic powder, and sea salt.
Coat the chicken pieces in this marinade and set aside while prepping the veggies.

Prepare the Vegetables:
Toss sweet potato, carrots, onion, and parsnip with olive oil, oregano, and salt.
Spread the vegetables evenly on a large baking sheet.

Assemble and Roast:
Nestle the marinated chicken thighs on top of the vegetables.
Roast everything together for 30–35 minutes, or until the chicken is cooked through (internal temp 165°F / 74°C) and veggies are tender and caramelized. Flip the chicken once halfway through cooking for even browning.

Serve:
Spoon everything onto a plate or bowl and garnish with fresh herbs if desired. Serve warm and enjoy!