Herb-Roasted Chicken with Sweet Potato, Carrot, and Spinach Medley

This delicious dish features juicy herb-roasted chicken served alongside a colorful medley of roasted sweet potatoes, carrots, and fresh spinach. The combination of flavors and textures creates a satisfying meal that is both comforting and nutritious, with a creative twist of adding baby marrow for an extra crunch. Perfect for a family dinner or meal prep!

Ingredients:

• 4 chicken thighs
• 2 sweet potatoes, diced
• 2 carrots, sliced
• 2 cups fresh spinach
• 1 baby marrow, sliced
• 3 tablespoons olive oil
• 2 teaspoons dried thyme
• 2 teaspoons garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the diced sweet potatoes, sliced carrots, and sliced baby marrow with 2 tablespoons of olive oil, salt, pepper, and half of the dried thyme.
3. Place the vegetables on a baking sheet and spread them out evenly.
4. In the same bowl, coat the chicken thighs with the remaining olive oil, garlic powder, the rest of the thyme, salt, and pepper.
5. Nestle the chicken thighs among the vegetables on the baking sheet.
6. Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized.
7. During the last 5 minutes of cooking, add the fresh spinach on top of the chicken and vegetables to wilt.
8. Remove from the oven, garnish with chopped parsley, and serve warm.