roasted chicken thigh and vegetables

roasted chicken thigh and vegetables
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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
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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 450F.
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 175F, chicken skin is crispy and browned and vegetables are tender.


Serving Size:8

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