Servings: Serves 4
Ingredients
- 12 oz whole carrots (6–8 medium), cut into 2- to 3-inch sticks
- 12 oz green beans (2 large handfuls), washed and trimmed
- 12 oz baby red potatoes, halved or quartered (may sub cubed sweet potato)
- 1 medium red onion, cut into wedges
- 3–4 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
- 2 teaspoons fresh thyme leaves (or ¾ teaspoon dried thyme)
- ½ tablespoon olive oil or avocado oil (use 1 tablespoon oil if using skinless chicken)
- 1½–2 lbs. bone-in, skin-on chicken thighs (may sub 1 lb. boneless, skinless or skin-on 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 all of the chopped vegetables and herbs with oil directly on the baking sheet.
- Nestle the chicken thighs among the vegetables, sitting them slightly on top of the veggies.
- Season the chicken and veggies with salt and pepper.
- Bake until the chicken is cooked through and the baby potatoes are tender, about 30-35 minutes, tossing and turning the vegetables every 10 minutes.
Nutrition Information
- Serving Size: 1/4 of the recipe with skin-on chicken
- Calories: 450
- Fat: 20 g
- (Sat Fat: 6 g)
- Sodium: 447 mg
- Carbohydrate: 31 g
- (Fiber: 8 g
- Sugar: 8 g)
- Protein: 35 g
- Cholesterol: 170 mg