roasted chicken thigh and vegetables
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of roasted chicken thigh and vegetables calories by ingredient
Introduction
An easy meal prep recipe for me, I got a package of 8 chicken thighs for this recipe, and instead of a single rimmed pan, I baked the servings directly in glass meal prep bowls, making portioning of this recipe very simple. An easy meal prep recipe for me, I got a package of 8 chicken thighs for this recipe, and instead of a single rimmed pan, I baked the servings directly in glass meal prep bowls, making portioning of this recipe very simple.Number of Servings: 8
Ingredients
-
1950 grams Chicken Thigh
15 oz Baked Sweet Potato (serving by the ounce), chopped
5 serving Baby Bella Mushrooms (3 oz), quartered
390 grams Parsnips, chopped
450 gram rainbow carrots (by RAVENNIGHT6), chopped
950 grams Brussels sprouts, fresh, sliced in half
5 tbsp Vinegar, White Balsamic (by KAUAICAROLANNN)
1 tsp Rosemary, dried
5 tbsp Extra Virgin Olive Oil
4 clove Garlic, pressed
Directions
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