Baked Chicken Thighs with Root Vegetables
Aaron Hutcherson
Updated Sep 20, 2016
This hearty baked chicken dinner takes just 45 minutes from start to finish and calls for only one pan. One and done!
Baked Chicken Thighs with Root Vegetables
- Prep Time 5 min
- Total 45 min
- Ingredients 7
- Servings 4
Ingredients
- 4 bone-in skin-on chicken thighs
- 1/2 lb carrots, chopped
- 1/2 lb new (baby) potatoes, halved
- 2 tablespoons vegetable oil
- Kosher salt
- Ground black pepper
- Garlic powder
Instructions
-
Step1Heat oven to 450°F. Line cookie sheet with sides with cooking parchment paper.
-
Step2Arrange 4 bone-in skin-on chicken thighs, 1/2 lb carrots, chopped, and 1/2 lb new (baby) potatoes, halved, on cookie sheet. Drizzle 2 tablespoons vegetable oil over chicken, carrots and potatoes; toss to coat. Sprinkle with Kosher salt, ground black pepper and garlic powder to taste, making sure to season both sides of chicken. Turn chicken skin side up.
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Step3Bake about 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
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Nutrition
320
Calories
18g
Total Fat
24g
Protein
15g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 320
- Calories from Fat
- 160
- Total Fat
- 18g
- 27%
- Saturated Fat
- 4g
- 20%
- Trans Fat
- 0g
- Cholesterol
- 75mg
- 25%
- Sodium
- 120mg
- 5%
- Potassium
- 620mg
- 18%
- Total Carbohydrate
- 15g
- 5%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 3g
- Protein
- 24g
% Daily Value*:
- Vitamin A
- 190%
- 190%
- Vitamin C
- 6%
- 6%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
1Tips from the
Pillsbury Kitchens
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