Batch-roast chicken with herbs and roots; save extras for lunches.

• Chicken thighs — 1 lb 7 oz (4–6 (or 1 small whole chicken))
• Carrot — 4¼ oz (2)
• Parsnip — 8½ oz (2)
• Fennel — 8 oz (1 bulb)
• Rosemary, thyme, sage
• Garlic-infused olive oil — 2 Tbsp
• Sea salt & pepper

1. Heat oven to 425°F (220°C). Toss the chunked roots and fennel with half the oil, herbs and salt.
2. Set the oiled, seasoned chicken skin-up on top; roast 40–50 minutes to 175°F (79°C).
3. Rest 10 minutes; cool and refrigerate the extras.

The point of the Sunday roast is leftovers — reserve at least 8 oz of chicken and a portion of roasted root veg for the week's lunch bowls.

Calories ≈ 540 kcal · Protein 48 g · Carbs 22 g · Fat 29 g · Fiber 7 g

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.