Dinner

roasted chicken thigh and vegetables is for Dinner.

roasted chicken thigh and vegetables takes 15 minutes to prepare.

roasted chicken thigh and vegetables takes 45 minutes to cook.

roasted chicken thigh and vegetables makes 8 servings.

The ingredients for roasted chicken thigh and vegetables are:

1950 grams Chicken Thigh
15 oz Baked Sweet Potato (serving by the ounce), chopped
5 serving Baby Bella Mushrooms (3 oz), quartered
390 grams Parsnips, chopped
450 gram rainbow carrots (by RAVENNIGHT6), chopped
950 grams Brussels sprouts, fresh, sliced in half
5 tbsp Vinegar, White Balsamic (by KAUAICAROLANNN)
1 tsp Rosemary, dried
5 tbsp Extra Virgin Olive Oil
4 clove Garlic, pressed

Here is how you make roasted chicken thigh and vegetables:

Heat oven to 450?F.2In a large bowl, toss potatoes, carrots, parsnips, mushrooms, and garlic with 3 tablespoons olive oil. Spread in an even layer on a large rimmed baking sheet (or 8 glass meal prep bowls.3Use paper towel to blot chicken thighs to remove excess moisture. Arrange chicken thighs on top of vegetables, and brush chicken skin with remaining 1 tablespoon olive oil. Sprinkle thighs generously with salt and pepper. Sprinkle seasonings evenly over thighs and vegetables.4Bake on center rack of oven 40 to 45 minutes until an internal thermometer inserted in center of largest piece of chicken reads 175?F, chicken skin is crispy and browned and vegetables are tender.Serving Size:?8

The nutritional information for roasted chicken thigh and vegetables is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 548.5

• Total Fat: 18.8 g
• Cholesterol: 202.3 mg
• Sodium: 315.7 mg
• Total Carbs: 41.1 g
• Dietary Fiber: 10.2 g
• Protein: 57.1 g

roasted chicken thigh and vegetables is Italian cuisine.

The dietary needs meet for roasted chicken thigh and vegetables is Low Carb