Name: Oven Roasted Chicken Thighs with Root Vegetables
Total time: PT3300.0S
Yield: 6
Ingredients: 2.5 pound Boneless, Skin-On Chicken Thigh; 10 ounce Brussels Sprouts; 12 ounce Potato; 6 Shallot; 4 Carrot; 6 clove Garlic; 1/4 cup Vegetable Oil; 3/4 teaspoon Dried Thyme; 1/2 teaspoon Dried Rosemary; 1 teaspoon Granulated Sugar; to taste Salt; to taste Ground Black Pepper; 1 tablespoon Fresh Parsley

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Oven Roasted Chicken Thighs with Root Vegetables

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Roasted Chicken Thighs with Root Vegetables is a delicious, convenient, and simple weeknight meal to add to your rotation. Tender chicken thighs are roasted alongside seasoned vegetables - this one-pan meal is packed with flavor and makes clean-up super easy.

55MINS

Total Time

$2.43

Cost Per Serving

Ingredients

Servings

US / Metric

2.5 lb

Boneless, Skin-On Chicken Thighs

3 cups

Brussels Sprouts, trimmed, halved

12 oz

Potatoes

unpeeled, cut into 1-inch pieces

Shallots

peeled and halved lengthwise

Medium Carrots

peeled and cut into 2-inch pieces

6 cloves

Garlic, peeled

1/4 cup

Vegetable Oil

3/4 tsp

Dried Thyme

1/2 tsp

1 tsp

to taste

to taste

1 Tbsp

Chopped Fresh Parsley

for garnish

optional

Nutrition Per Serving

VIEW ALL

Calories

430

Fat

17.0 g

Protein

41.2 g

Carbs

26.0 g