By Nathan Haskins
Preheat the oven to 400°F (200°C).
Thoroughly pat dry the chicken thighs with paper towels and season with salt and black pepper on both sides.
In a small bowl, mix 1 tablespoon of olive oil, minced garlic, and herbs. Rub this mixture evenly over the chicken thighs.
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Place the chicken thighs, skin side down, and cook for 5-6 minutes until the skin is crispy and golden brown.
Flip the chicken thighs over and transfer the skillet to the preheated oven. Roast for about 20-25 minutes until the chicken is fully cooked (internal temperature reaches 165°F/75°C).
While the chicken is roasting, if the mixed roasted root vegetables need reheating, place them on a baking sheet and warm them in the oven for the last 10 minutes of the chicken cooking time.
In a separate pan, reheat the sautéed kale or Swiss chard if needed, adding a pinch of salt and pepper to taste.
Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes before serving.
Serve the chicken thighs alongside the roasted root vegetables and sautéed greens, drizzling any pan juices over the top for extra flavor.
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By Nathan Haskins
This Main Course Chicken Comfort Food Healthy recipe is ready in 45 minutes and features Bone-In Chicken Thighs, Mixed Roasted Root Vegetables, Sautéed Kale or Swiss Chard and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 400°F (200°C).
Thoroughly pat dry the chicken thighs with paper towels and season with salt and black pepper on both sides.
In a small bowl, mix 1 tablespoon of olive oil, minced garlic, and herbs. Rub this mixture evenly over the chicken thighs.
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Place the chicken thighs, skin side down, and cook for 5-6 minutes until the skin is crispy and golden brown.
Flip the chicken thighs over and transfer the skillet to the preheated oven. Roast for about 20-25 minutes until the chicken is fully cooked (internal temperature reaches 165°F/75°C).
While the chicken is roasting, if the mixed roasted root vegetables need reheating, place them on a baking sheet and warm them in the oven for the last 10 minutes of the chicken cooking time.
In a separate pan, reheat the sautéed kale or Swiss chard if needed, adding a pinch of salt and pepper to taste.
Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes before serving.
Serve the chicken thighs alongside the roasted root vegetables and sautéed greens, drizzling any pan juices over the top for extra flavor.
Calories per Serving: 450
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