Roasted Chicken Thighs with Grilled Veggies
by Vanna664
Our favorite meal prep chicken & veggies. Add sprouted brown rice, polenta, or favorite grain, or make into burritos, or whatever you want. Super versatile. Our favorite way to reheat is chicken thighs in foil in 350F oven for 20 minutes and quickly saute the veggies in super hot non-stick skillet until hot and starting to char.
Still searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- ***CHICKEN***
- 12 large bone-in skin-on chicken thighs ; trimmed
- kosher salt and fresh ground black pepper
- 1/4 cup fresh ginger ; peeled and chopped
- 1 medium jalapeno ; sliced
- 1/3` cup fresh cilantro
- 1 lime ; juiced
- 1/8 cup extra virgin olive oil
- ***VEGGIES***
- 3 large zucchini ; sliced into 1/3" coins, then coins quartered
- 1 large red onion ; cut into eighths
- 1 package baby bells (about 20-25 peppers) ; stemmed, sliced lengthwise into quarters
- 1 1/2 teaspoons Lawry's seasoning salt & black pepper
- 3 tablespoons extra virgin olive oil
INSTRUCTIONS
Pat the trimmed chicken thighs dry and place in large bowl. Sprinkle both sides generously with kosher salt (about 2 tablespoons total. Place in refrigerator uncovered for at least 2 hours, but up to 24 hours (sweet spot is 5-6 hours).
Place rack in middle of oven. Turn on oven to 450F to preheat and remove chicken from fridge to bring to room temp (about 30 minutes). Set a baking rack onto a baking sheet lined with foil. Light the grill for the veggies, turn on high, and place a grill basket on the grill and close the BBQ grill lid to heat the basket to super hot.
While waiting for oven to heat and chicken to come to temp, make the rub by placing the fresh ginger, jalapeno, cilantro, lime jujice, and olive oil into a high speed blender, bullet, or small food processor. Blend well until smooth or just slightly chunky. Pat the chicken dry with paper towels, lightly pepper thighs and schmear the paste over the chicken. Set each piece on the baking rack, making sure the thighs aren't touching so they'll brown.
Place all of the prepped veggies into a large bowl. Add the olive oil, seasoning salt, and pepper. Toss to coat the veggies well.
Roast chicken at 450F for 15 minutes. Reduce oven to 375F and continue cooking until instant read thermometer hits 165F (about another 20-25 minutes). If the skin isn't browned enough for you, flip the oven to broil and broil until desired browness, watching carefully so they don't burn. Remove from oven and rest uncovered for 10 minutes.
TO GRILL THE VEGGIES: When the oven is reduced to 375F above for the chicken, reduce the BBQ heat to medium-high and add the veggies to the grill basket. Cook, stirring occasionally, until the veggies are slightly charred and cooked through but still slightly crisp (15-20 minutes). Remove from heat and pour into bowl. Serve with chicken.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (149g) | ||
| Recipe Makes: 8 Servings | ||
|
|
||
| Calories: 64 | ||
| Calories from Fat: 39 (61%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 4.3g | 6 % | |
| Saturated Fat 0.6g | 3 % | |
| Monounsaturated Fat 3g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 33mg | 1 % | |
| Potassium 354.5mg | 9 % | |
| Total Carbohydrate 6.4g | 2 % | |
| Dietary Fiber 1.8g | 7 % | |
| Sugars, other 4.6g | ||
| Protein 1.7g | 2 % | |
|
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: 64
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.