A big tray of chicken and roots for leftovers.

• Chicken thighs — 1 lb 7 oz (4–6)
• Carrot — 4¼ oz (2)
• Parsnip — 8½ oz (2)
• Turnip — 4¼ oz (1)
• Rosemary & thyme
• Garlic-infused olive oil — 2 Tbsp
• Sea salt

1. Heat oven to 425°F (220°C). Toss the chunked roots with half the oil, herbs and salt.
2. Set the chicken skin-up over the roots; roast 40–50 minutes to 175°F (79°C).
3. Rest, then reserve plenty for lunches.

Skin-up roasting over the roots means the rendered fat bastes the vegetables — don't flip the chicken.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

High-heat roast/tray-bake; chicken to 175°F (79°C) at the thigh.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.