Baked Chicken & Root Vegetables With Rosemary

Ingredients
9 Bone-In, Skin-On Chicken Thighs
4 cups Rainbow Carrots, cut on bias
2 cups Chopped Red Beets
2 cups Chopped Golden Beets
6 cups Chopped Red Potatoes (Sub with sweet potatoes for Paleo)
16 Garlic Cloves, divided
8 Shallots, cut in half
½ cup Olive Oil, divided
1 tbsp. Fresh Thyme, chopped
1 tbsp. Rosemary, chopped
Salt & Pepper

Instructions:

1. Preheat oven to 475°F
2. Combine ¼ cup olive oil, chopped rosemary, and 6 crushed garlic cloves
3. Coat chicken thighs in mixture and set aside
4. Toss chopped root vegetables, shallots, and 10 garlic cloves in ¼ cup olive oil and season with salt, pepper, and fresh thyme
5. Arrange vegetable mixture in a single layer in a large roasting pan
6. Place chicken on top of vegetables skin side up
7. Bake chicken for about 35 minutes or until the internal temperature is 170°F
8. Remove the chicken from the pan put on a loosely tented plate
9. Put vegetables back in the oven and bake for an additional 10 minutes, or until fork tender and lightly browned
10. Remove pan from the oven, place chicken back in the pan, and serve