Roasted Chicken, Cannelini & Asparagus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 chicken thighs, skin removed2 cans cannelini, rinsed and drained25 medium spears of asparagus, trimmed and cut into 2" lengths1 C whole cherry tomatoes8-10 medium sized mushrooms, trimmed & quartered2 T olive oil1 t oregano1 t thyme1/2 t black pepper1/2 C white wine (optional)
1. Combine beans, vegetables, 1 T of the olive oil, thyme, oregano, 1/2 of the black pepper, and the optional white wine in a 9X13 dish.
2. nestle the chicken thighs down into the vegetable mixture until on the bottom of the pan.
3. drizzle a small amount of the other 1 T of olive oil onto the top of each thigh. sprinkle each thigh with a small portion of the black pepper.
4. Bake at 425 for 45 minutes, or until chicken is golden.
Serving Size: makes 6 servings of 1 thigh and about 1/2 C of vegetable bean mixture
Number of Servings: 6
Recipe submitted by SparkPeople user SENORAHACHE.
2. nestle the chicken thighs down into the vegetable mixture until on the bottom of the pan.
3. drizzle a small amount of the other 1 T of olive oil onto the top of each thigh. sprinkle each thigh with a small portion of the black pepper.
4. Bake at 425 for 45 minutes, or until chicken is golden.
Serving Size: makes 6 servings of 1 thigh and about 1/2 C of vegetable bean mixture
Number of Servings: 6
Recipe submitted by SparkPeople user SENORAHACHE.
Nutritional Info Amount Per Serving
- Calories: 282.9
- Total Fat: 9.7 g
- Cholesterol: 57.3 mg
- Sodium: 260.1 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 8.2 g
- Protein: 23.1 g
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