Paleo Baked Chicken with Roasted Root Vegetables

Ingredients

• 8 Chicken Drumsticks
• 1 large Rutabaga
• 3 medium Carrots
• 2 medium Parsnips
• 3 tbsp Olive Oil
• 1 tsp Garlic Powder
• 1 tsp Dried Rosemary
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Peel the 1 large rutabaga, 3 medium carrots, and 2 medium parsnips. Cut them into roughly 1-inch pieces.
3. 3In a large bowl, combine the chopped rutabaga, carrots, and parsnips. Add 2 tablespoons of olive oil, 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of dried rosemary. Toss everything together until the vegetables are evenly coated.
4. 4Spread the seasoned vegetables in a single layer on a baking sheet.
5. 5Place the 8 chicken drumsticks in the same bowl. Drizzle them with the remaining 1 tablespoon of olive oil and season with a little more salt and pepper.
6. 6Arrange the seasoned chicken drumsticks on top of the vegetables on the baking sheet, ensuring they are not overcrowded.
7. 7Bake for 40-45 minutes. The chicken is done when it is cooked through and reaches an internal temperature of 165°F (74°C), and the vegetables should be tender when pierced with a fork.

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