Baked roasted Chicken thighs and veggies

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Nutritional Info
  • Servings Per Recipe: 9
  • 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

View full nutritional breakdown of Baked roasted Chicken thighs and veggies calories by ingredient
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Introduction

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. 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.
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.

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