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RECIPE
13 INGREDIENTS 6 STEPS 55min

Oven Roasted Chicken Thighs with Root Vegetables

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.
Oven Roasted Chicken Thighs with Root Vegetables Recipe | SideChef
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.
SideChef Everyday is the place where quick, easy recipe ideas are affordable and delicious. Find all the best simple recipes with only a few ingredients and easy-to-follow recipe instructions here.
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SideChef Everyday is the place where quick, easy recipe ideas are affordable and delicious. Find all the best simple recipes with only a few ingredients and easy-to-follow recipe instructions here.
http://www.sidechef.com
55min
Total Time
$2.43
Cost Per Serving

Ingredients

Servings
6
US / METRIC
2.5 lb
Tyson® Chicken Thighs
3 cups
Brussels Sprouts , trimmed, halved
2 1/4 cups
unpeeled, cut into 1-inch pieces
6
Shallots
peeled and halved lengthwise
4
Medium Carrots
peeled and cut into 2-inch pieces
6 cloves
Garlic , peeled
1/4 cup
Vegetable Oil
3/4 tsp
Dried Thyme
to taste
1 Tbsp
for garnish
(optional)

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Nutrition Per Serving

VIEW ALL
CALORIES
430
FAT
17.0 g
PROTEIN
41.2 g
CARBS
26.0 g

Cooking Instructions

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Step 1
Preheat the oven to 475 degrees F (250 degrees C).
Step 2
In a large mixing bowl, toss Brussels Sprouts (3 cups) , Potatoes (2 1/4 cups) , Shallots (6) , Carrots (4) , Garlic (6 cloves) , Vegetable Oil (1/4 cup) , Dried Thyme (3/4 tsp) , Dried Rosemary (1/2 tsp) , Granulated Sugar (1 tsp) , Salt (to taste) , and Ground Black Pepper (to taste) together.
Step 3
Pat dry the Tyson® Chicken Thighs (2.5 lb) using paper towels and season with salt and pepper.
Step 4
Place the vegetables in a single layer on an 18 x 13-inch rimmed baking sheet. Place the chicken, skin side up, on top of the vegetables.
Step 5
Roast for 35 - 40 minutes or until internal temperature reaches 175 degrees F (80 degrees C), rotating the baking sheet halfway through roasting.
Step 6
Serve on the sheet pan with Fresh Parsley (1 Tbsp) .

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Nutrition Per Serving
Calories
430
% Daily Value*
Fat
17.0 g
22%
Saturated Fat
9.1 g
45%
Trans Fat
0.0 g
--
Cholesterol
177.7 mg
59%
Carbohydrates
26.0 g
9%
Fiber
5.2 g
19%
Sugars
5.7 g
--
Protein
41.2 g
82%
Sodium
264.2 mg
11%
Vitamin D
--
--
Calcium
66.0 mg
5%
Iron
3.3 mg
18%
Potassium
871.3 mg
19%
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