Jill's Roasted Chicken and Root Vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Jill's Roasted Chicken and Root Vegetables calories by ingredient


Introduction

Super fast, simple and delicious! I use baby carrots to cut down on some of the prep work...you can also use bone in chicken breasts and cook 10 minutes longer. Super fast, simple and delicious! I use baby carrots to cut down on some of the prep work...you can also use bone in chicken breasts and cook 10 minutes longer.
Number of Servings: 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

Tips

You can always add more veggies and 2 more pieces of chicken you are serving more people. Also, I cook the chicken with the skin on and then remove before eating.


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.