By Brittanie Peterson
Preheat the oven to 400°F (200°C).
In a large roasting pan or baking dish, combine the chopped carrots, cubed sweet potato, and quartered red onion. Drizzle with 1 tablespoon of olive oil, salt and pepper, and toss well to coat evenly.
Place the chicken thighs on top of the vegetables in the roasting pan. Rub the chicken thighs with the remaining 1 tablespoon of olive oil, salt, and pepper. Place a sprig of rosemary and thyme under the skin of each chicken thigh for extra flavor.
Roast the chicken and vegetables in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the vegetables are tender and caramelized.
While the chicken and vegetables are roasting, rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed and the quinoa is fluffy. Remove from heat and let sit with the lid on for 5 minutes, then fluff with a fork.
Serve the roasted chicken thighs with the roasted root vegetables on the side, and a portion of fluffy quinoa. Garnish with extra fresh rosemary and thyme if desired.
How did this recipe turn out? Let others know!
to rate this recipe
By Brittanie Peterson
This Dinner Main Course Chicken Vegetarian Side recipe is ready in 45 minutes and features bone-in chicken thighs, medium carrots, large sweet potato and other delicious ingredients. Contains 580 calories total.
Preheat the oven to 400°F (200°C).
In a large roasting pan or baking dish, combine the chopped carrots, cubed sweet potato, and quartered red onion. Drizzle with 1 tablespoon of olive oil, salt and pepper, and toss well to coat evenly.
Place the chicken thighs on top of the vegetables in the roasting pan. Rub the chicken thighs with the remaining 1 tablespoon of olive oil, salt, and pepper. Place a sprig of rosemary and thyme under the skin of each chicken thigh for extra flavor.
Roast the chicken and vegetables in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the vegetables are tender and caramelized.
While the chicken and vegetables are roasting, rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed and the quinoa is fluffy. Remove from heat and let sit with the lid on for 5 minutes, then fluff with a fork.
Serve the roasted chicken thighs with the roasted root vegetables on the side, and a portion of fluffy quinoa. Garnish with extra fresh rosemary and thyme if desired.
Calories per Serving: 580
Your Rating:
