Easy Weeknight MEAL PLANNER
A SHOPPING LIST OF INGREDIENTS TO PREPARE ALL THE MEALS CAN BE FOUND ON PAGE 81.
MONDAY
CRANBERRY-ROSEMARY CHICKEN AND VEGETABLES
Makes 4 to 6 servings
6 (6-ounce) bone-in skin-on chicken thighs
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
4 medium carrots, peeled and cut into 1-inch pieces
4 medium parsnips, peeled, halved lengthwise, and cut into 3-inch pieces
2 tablespoons olive oil
2 cloves garlic, smashed
1 tablespoon chopped fresh rosemary
½ cup fresh or thawed frozen cranberries
1 tablespoon maple syrup
Garnish: chopped fresh rosemary
1. Preheat oven to 375°. Spray a 13x9-inch baking pan with cooking spray.
2. Sprinkle chicken with 1 teaspoon salt and ½ teaspoon pepper. Place in prepared pan.
3. In a large bowl, stir together carrots, parsnips,
