Jill's Roasted Chicken and Root Vegetables

Name: Jill''s Roasted Chicken and Root Vegetables Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 4 bone in skin on chicken thighs trimmed of excess skin and fat; 1 medium sweet potato peeled and chopped; 1/2 bag baby carrots; 2 medium red potatoes scrubbed and chopped; 1 medium white onion chopped; 4 sprigs of fresh tyme leaves removed from stems; 2 tbls olive oil; Kosher salt and pepper to taste

Minutes to Prepare: 10
Minutes to Cook: 25

Number of Servings: 4

Ingredients

4 bone in skin on chicken thighs trimmed of excess skin and fat1 medium sweet potato, peeled and chopped1/2 bag baby carrots2 medium red potatoes, scrubbed and chopped1 medium white onion chopped4 sprigs of fresh tyme, leaves removed from stems2 tbls olive oilKosher salt and pepper to taste

Directions

Pre-heat oven to 500. In a large baking dish combine onion, carrots and potatoes. Drizzle with olive oil and sprinkle with salt & pepper. Stir to combine (veggies should glisten).

Sprinkle chicken pieces with salt & pepper. Place skin side down on top of veggies.

Roast in 500 oven on top rack for 10 minutes

Remove from oven flip chicken and stir veggies. Roast 10 minutes more.

Remove from oven, sir veggies and sprinkle with tyme. Roast 5-10 minutes more until chicken juices run clear.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user JILLPAUL.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 265.8
Total Fat: 9.8 g
Cholesterol: 57.3 mg
Sodium: 160.2 mg
Total Carbs: 22.2 g
Dietary Fiber: 3.3 g
Protein: 16.3 g

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