roasted chicken thigh and vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1950 grams Chicken Thigh 15 oz Baked Sweet Potato (serving by the ounce), chopped5 serving Baby Bella Mushrooms (3 oz), quartered390 grams Parsnips, chopped450 gram rainbow carrots (by RAVENNIGHT6), chopped950 grams Brussels sprouts, fresh, sliced in half5 tbsp Vinegar, White Balsamic (by KAUAICAROLANNN) 1 tsp Rosemary, dried 5 tbsp Extra Virgin Olive Oil 4 clove Garlic, pressed
Heat oven to 450°F.
2
In a large bowl, toss potatoes, carrots, parsnips, mushrooms, and garlic with 3 tablespoons olive oil. Spread in an even layer on a large rimmed baking sheet (or 8 glass meal prep bowls.
3
Use paper towel to blot chicken thighs to remove excess moisture. Arrange chicken thighs on top of vegetables, and brush chicken skin with remaining 1 tablespoon olive oil. Sprinkle thighs generously with salt and pepper. Sprinkle seasonings evenly over thighs and vegetables.
4
Bake on center rack of oven 40 to 45 minutes until an internal thermometer inserted in center of largest piece of chicken reads 175°F, chicken skin is crispy and browned and vegetables are tender.
Serving Size: 8
2
In a large bowl, toss potatoes, carrots, parsnips, mushrooms, and garlic with 3 tablespoons olive oil. Spread in an even layer on a large rimmed baking sheet (or 8 glass meal prep bowls.
3
Use paper towel to blot chicken thighs to remove excess moisture. Arrange chicken thighs on top of vegetables, and brush chicken skin with remaining 1 tablespoon olive oil. Sprinkle thighs generously with salt and pepper. Sprinkle seasonings evenly over thighs and vegetables.
4
Bake on center rack of oven 40 to 45 minutes until an internal thermometer inserted in center of largest piece of chicken reads 175°F, chicken skin is crispy and browned and vegetables are tender.
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 548.5
- Total Fat: 18.8 g
- Cholesterol: 202.3 mg
- Sodium: 315.7 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 10.2 g
- Protein: 57.1 g
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