Marinated Roast Chicken with Roasted Root Vegetables

Directions

1. Cut chicken into eighths and place in a large bowl. Add Marinade to bowl and toss until chicken is completely covered. Cover bowl and refrigerate for 8 hours or overnight.
2. Preheat oven to 375-F.
3. Peel parsnip and carrots and cut into 1-inch chunks. Cut onion into similar 1-inch chunks and cut baby potatoes in half.
4. Add parsnips, carrots, onion, and potatoes to a bowl with olive oil, minced garlic, salt, and pepper. Toss to coat.
5. Lay out parsnips, carrots, onion, and potatoes on a sheet pan. Remove chicken from marinade and place pieces on top of root vegetables skin side up.
6. Roast for about 1 hour, or until the skin is golden brown, the juices run clear, and a thermometer inserted in the thickest part of the thigh away from bone registers 180-F