Servings: Serves 4
Ingredients
- 1½–2 lbs. bone-in, skin-on chicken thighs (May substitute 1 lb. boneless, skinless chicken thighs)
- 12 oz whole carrots (~6–8 medium), cut into carrot sticks
- 12 oz green beans (~2 large handfuls), washed and trimmed
- 12 oz baby red potatoes, halved or quartered (may sub cubed sweet potatoes)
- 1 medium red onion, cut into wedges
- 3–4 garlic cloves, minced
- 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
- 2 teaspoons fresh thyme (or ¾ teaspoon dried thyme)
- ½ tablespoon olive oil or avocado oil* (Use 1 tablespoon oil if using boneless/skinless chicken thighs)
- ½ teaspoon fine salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425ºF. Line a large rimmed, baking sheet with parchment paper.
- Toss the chopped vegetables and herbs with oil directly on the baking sheet.
- Place chicken thighs on top of the vegetables.
- Season chicken and veggies with salt and pepper.
- Bake until the chicken is cooked through and the baby potatoes are tender, about 30-35 minutes. Toss and turn the vegetables once or twice during cooking.
Nutrition Information
- Serving Size: 1/4 of the recipe
- Calories: 370
- Fat: 16 g
- (Sat Fat: 6 g)
- Sodium: 280 mg
- Carbohydrate: 33 g
- (Fiber: 8 g
- Sugar: 8 g)
- Protein: 26 g