Chicken Ingredients (serves 4)
8 chicken thighs, skin on
12 oz goat cheese
16 big basil leaves
salt
pepper
EVOO
(and dental floss for cutting the cheese...hahaha)
~~ Preheat the oven to 350. With your thighs, take the skin and detach it from the chicken, leaving one side still attached (will explain later!). Place the chicken on a baking sheet lined with parchment paper. Using the dental floss, slice the cheese into 16 disks. Put 2 disks of cheese and 2 basil leaves on the chicken, and then fold the skin back over so it holds the ingredients together. Drizzle EVOO over the chicken and liberally season with salt and pepper. Roast the chicken until the internal temperature is 165...about 45 minutes (less if using boneless thighs)...check frequently with thermometer!
Vegetable Ingredients (serves 4-6)
1 lb carrots, peeled and cut 1/4" bias
2 lbs parsnips, peeled, halved, and cut 1/4" bias
salt
pepper
EVOO
~~ using the oven at the same time as the chicken, place the veggies on another baking sheet lined with parchment paper (note I need to get the silicone sheets...so much easier!). Drizzle EVOO over the chicken and liberally season with salt and pepper...toss as needed so all is coated. Note I plan to put the veggies, spices and oil in a gallon bag first, shake it up, and then put on the parchment. Roast for about 25-30 minutes, until the veggies are browning and tender!