One-Pan Perfection Baked Chicken Thighs with Roasted Vegetables

Bynews dail

Jan 25, 2025

Baked Chicken Thighs with Roasted VegetablesIngredients:
4 boneless, skinless chicken thighs 1 pound baby potatoes, halved 1 pound carrots, peeled and chopped 1 pound parsnips, peeled and chopped 1 tablespoon olive oil 1 teaspoon dried oregano 1 teaspoon dried thyme Salt and black pepper to tasteInstructions:
1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, combine the chicken thighs, potatoes, carrots, parsnips, olive oil, oregano, thyme, salt, and pepper.
Toss to coat evenly.
3.
Spread the mixture on a large baking sheet lined with parchment paper.
4.
Bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized.
5.
Remove from the oven and let rest for 5 minutes before serving.
Tips:
For a more flavorful dish, marinate the chicken thighs in the herb and olive oil mixture for several hours or overnight.
You can add other vegetables to the roasting pan, such as onions, celery, or bell peppers.
If you don’t have baby potatoes, you can use regular potatoes and cut them into 1-inch cubes.
Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a green salad.
Nutritional Information (per serving):
Calories:
400 Fat:
20g Protein:
35g Carbohydrates:
50g Fiber:
5g

One-Pan Perfection Baked Chicken Thighs with Roasted Vegetables

Bynews dail

By news dail

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