Baked Chicken Thighs and Root Vegetables
Juicy chicken thighs with potatoes and carrots roasted in garlic and herbs, a one-pan dinner that tastes homemade.
50minutes
4servings
480calories
44gprotein
$2.30per serving
Ingredients (serves 4)
- 8 chicken thighs
- 4 potatoes
- 3 carrots
- 4 cloves garlic
- 3 tablespoons olive oil
- 1 tablespoon dried rosemary
- 1 teaspoon dried thyme
- Salt and black pepper
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Save this recipeInstructions
- 1
Preheat oven to 425 degrees F
- 2
Cut potatoes and carrots into 1-inch chunks, peel and mince garlic
- 3
Toss vegetables with chicken, olive oil, rosemary, thyme, salt, and pepper on a large baking sheet
- 4
Bake for 40 minutes until chicken is golden and potatoes are tender
- 5
Let cool slightly before portioning into meal prep containers
