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Meal Type: Lunch
Roasted Chicken with Roasted Vegetables
- By:
- Sarah Anderson
10 min
Prep Time
40 min
Cooking Time
American
Cuisine
Serves 2
Serving
Beginner
Difficulty
Ingredients
2
Bone in Chicken Thighs
1 Teaspoon
Olive Oil
1/2 Teaspoon
Dried Thyme
1 cup
Carrots, sliced
1 cup
Zucchini, diced
1/4 teaspoon
Black Pepper
Nutritional Values (Per Serving)
- Calories(kcal) :
- 390
- Protein:
- 38g
- Carbohydrates:
- 20g
- Fiber:
- 230mg
- Cholestrol:
- 95mg
- Fat:
- 5g
- Sugar:
- 5g
- Sodium:
- 230mg
Refrigeration:
Reheating:
Cooking Instructions
-
1.
Preheat Oven to 400 degrees Fahrenheit
Rub Chicken thighs with Olive Oil, Thyme, Black Pepper and Salt
-
2.
Roast Chicken
Roast Chicken for 35-40 mins, until crisp and fully cooked.
-
3.
Toss Carrots and Zucchini
Toss Carrots and Zucchini with olive oil , then roast for 20 minutes, stirring halfway.
-
4.
Serve
Serve roasted chicken with roasted vegetables on the side.
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Recipe Key
Vegan
Vegetarian
High Protein
Gluten Free
Dairy Free
Sugar Free
Naturally Sweetened
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Roasted Chicken with Roasted Vegetables
By: Sarah Anderson
Serving: 2
Cooking Time:40
Ingredients
2
Bone in Chicken Thighs
1 Teaspoon
Olive Oil
1/2 Teaspoon
Dried Thyme
1 cup
Carrots, sliced
1 cup
Zucchini, diced
1/4 teaspoon
Black Pepper
Cooking Instructions
-
1.
Preheat Oven to 400 degrees Fahrenheit
Rub Chicken thighs with Olive Oil, Thyme, Black Pepper and Salt
-
2.
Roast Chicken
Roast Chicken for 35-40 mins, until crisp and fully cooked.
-
3.
Toss Carrots and Zucchini
Toss Carrots and Zucchini with olive oil , then roast for 20 minutes, stirring halfway.
-
4.
Serve
Serve roasted chicken with roasted vegetables on the side.