BAKED CHICKEN AND VEGETABLES RECIPE RECIPES

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BAKED CHICKEN THIGHS WITH ROOT VEGETABLES RECIPE ...



Baked Chicken Thighs with Root Vegetables Recipe ... image

This hearty baked chicken dinner takes just 45 minutes from start to finish and calls for only one pan. One and done!

Provided by Aaron Hutcherson

Total Time 45 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 7

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

Steps:

  • Heat oven to 450°F. Line cookie sheet with sides with cooking parchment paper.
  • Arrange 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.
  • Bake about 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).

Nutrition Facts : Calories 320 , CarbohydrateContent 15 g, CholesterolContent 75 mg, FatContent 3 , FiberContent 2 g, ProteinContent 24 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 120 mg, SugarContent 3 g, TransFatContent 0 g

BAKED CHICKEN FAJITAS RECIPE: HOW TO MAKE IT



Baked Chicken Fajitas Recipe: How to Make It image

I can't remember when or where I found this oven-baked fajitas recipe, but I've used it nearly every week since. We like it with hot sauce for added spice. —Amy Trinkle, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 11

1 pound boneless skinless chicken breasts, cut into thin strips
1 can (14-1/2 ounces) diced tomatoes and green chiles, drained
1 medium onion, cut into thin strips
1 medium green pepper, cut into thin strips
1 medium sweet red pepper, cut into thin strips
2 tablespoons canola oil
2 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon salt
12 flour tortillas (6 inches), warmed
Optional toppings: Sliced avocado, tomato wedges and lime wedges

Steps:

  • In a 13x9-in. baking dish coated with cooking spray, combine the chicken, tomatoes, onion and peppers. Combine the oil, chili powder, cumin and salt. Drizzle over chicken mixture; toss to coat. , Bake, uncovered, at 400° for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas; fold or roll tortillas to serve. Serve with toppings as desired.

Nutrition Facts : Calories 375 calories, FatContent 14g fat (3g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 838mg sodium, CarbohydrateContent 40g carbohydrate (3g sugars, FiberContent 5g fiber), ProteinContent 22g protein.

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