Baked roasted Chicken thighs and veggies
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 9
Ingredients
*Perdue Boneless Chicken Thigh no skin, 9 serving Celery, raw, 9 stalk, large (11"-12" long) *1 Mini Bag of Baby Carrots (64g), 1 serving *Veg. Mushrooms, Raw, sliced, 4 cup Cabbage, fresh, 1 head, small (about 4-1/2" dia) *red bell pepper, 2 cup Asparagus, fresh, 2 cup herbs to taste
Directions
Bake thighs with skins on top, placed over cut up veggies in a large roasting pan, cover for 45 min on 375, then uncover and cook another 20 minutes until skins are brown(easier to peel off). Remove crisped chicken thighs to a plate, 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.

Number of Servings: 9

Recipe submitted by SparkPeople user PJSMILEY.
Servings Per Recipe: 9
Nutritional Info Amount Per Serving
  • Calories: 205.3
  • Total Fat: 8.5 g
  • Cholesterol: 110.0 mg
  • Sodium: 161.7 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 4.7 g
  • Protein: 25.8 g

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