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Baked roasted Chicken thighs and veggies
Bake with skins on over cut up veggies, cover for 45 min on 375, then uncover and cook another 20 minutes until skins are brown. Drain liquids and fat, cool chicken, remove skin, de-bone and place the meat from one thigh and two cups veggies into 9 containers. Awesome lunch or dinner.
CALORIES: 205.3 |
FAT: 8.5g |
PROTEIN: 25.8g |
CARBS: 12g |
FIBER: 4.7g