Oven roasted chicken and vegetables

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 200.0
  • Total Fat: 4.6 g
  • Cholesterol: 57.3 mg
  • Sodium: 174.5 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 3.5 g
  • Protein: 16.4 g

View full nutritional breakdown of Oven roasted chicken and vegetables calories by ingredient


Introduction

Chicken thighs, russet potatoes, carrots, zucchini, onions Chicken thighs, russet potatoes, carrots, zucchini, onions
Number of Servings: 5

Ingredients

    5.0 thigh, bone and skin removed Chicken Thigh
    450.0 gram(s) Hannaford Eastern Russet Premium Potatoes, (med potato)
    2.0 large (7-1/4" to 8-1/2" long) Carrots, raw
    2.0 cup, sliced Zucchini
    6.0 oz Onion, sweet, raw
    2.0 1tsp Olive Oil
    3.0 dash Salt
    3.0 dash Pepper, black
    1.0 tsp Rosemary, dried
    1.0 tsp garlic powder

Directions

Roast chicken thighs and vegetables separately 400 degrees Fahrenheit for approximately 40 minutes

Serving Size: 1 chicken thigh and one cup of vegetables

Number of Servings: 5.0

Recipe submitted by SparkPeople user 614CASSILLY.