Try this (MAV Thursdays) 3 - Chicken with Roasted Vegetables recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 375F. Cover a baking sheet with foil or, better yet, parchment paper.
It is necessary to wash the potatoes and carrots with a scrubber and cut into smaller pieces. Dry with a paper towel.
Rinse the chicken with running water and also dry with a paper towel. Add chicken, potatoes and carrots, onion and garlic to the lined baking dish and sprinkle with salt, ground pepper and garlic. Spray with olive oil. Mix everything evenly.
Place in the oven and bake for 1 hour and 20 minutes. Check the cooking, if the potatoes and chicken thighs are soft and easily pierced with the fork, they are ready.
If the chicken and potatoes do not brown as much as you wish, set the setting to broil and roast for 5 minutes to roast. Watch carefully, or they will burn. Remove from the oven and serve immediately on the baking dish or transfer to a hot serving plate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (182g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 205 | ||
Calories from Fat: 57 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 54.7mg | 17 % | |
Sodium 128.1mg | 4 % | |
Potassium 492.6mg | 13 % | |
Total Carbohydrate 19.2g | 6 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 16.3g | ||
Protein 17.2g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 205
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