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Roasted Chicken and Vegetables

Roasted Chicken and Vegetables

By Caitlin Howard

Total: 1 hour
DinnerChickenRoasting

Ingredients

  • 2 pieces chicken thighs
  • 2 cups mixed vegetables (carrots, potatoes, Brussels sprouts)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

1

Preheat your oven to 400°F (200°C).

2

In a large bowl, combine the mixed vegetables with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Toss the vegetables until they are well coated.

3

Place the vegetables on a baking sheet in a single layer, leaving space for the chicken thighs.

4

Pat the chicken thighs dry with paper towels and rub them with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.

5

Place the chicken thighs skin-side up on the baking sheet next to the vegetables.

6

Roast in the preheated oven for about 40-45 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C).

7

Once cooked, remove the baking sheet from the oven and let the chicken rest for a few minutes before serving.

8

Serve the roasted chicken and vegetables on a plate and enjoy!

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Roasted Chicken and Vegetables

By Caitlin Howard

DinnerChickenRoasting
Roasted Chicken and Vegetables - chicken thighs, mixed vegetables (carrots, potatoes, Brussels sprouts) recipe

This Dinner Chicken Roasting recipe is ready in 1 hour and features chicken thighs, mixed vegetables (carrots, potatoes, Brussels sprouts), olive oil and other delicious ingredients. Contains 600 calories total.

1 hour

Ingredients

  • 2 pieces chicken thighs
  • 2 cups mixed vegetables (carrots, potatoes, Brussels sprouts)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

1

Preheat your oven to 400°F (200°C).

2

In a large bowl, combine the mixed vegetables with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Toss the vegetables until they are well coated.

3

Place the vegetables on a baking sheet in a single layer, leaving space for the chicken thighs.

4

Pat the chicken thighs dry with paper towels and rub them with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.

5

Place the chicken thighs skin-side up on the baking sheet next to the vegetables.

6

Roast in the preheated oven for about 40-45 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C).

7

Once cooked, remove the baking sheet from the oven and let the chicken rest for a few minutes before serving.

8

Serve the roasted chicken and vegetables on a plate and enjoy!

Nutritional Information

Calories per Serving: 600

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Explore More

🥘 More with chicken thighs🥘 More with mixed vegetables (carrots, potatoes, Brussels sprouts)🥘 More with olive oil

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