BAKED EGGS AND VEGGIES RECIPES

Name: Baked Chicken Thighs with Root Vegetables
Prep time: 5 min
Total time: 45 min
Yield: 4
Ingredients: 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

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BAKED CHICKEN THIGHS WITH ROOT VEGETABLES - PILLSBURY.COM

Baked Chicken Thighs with Root Vegetables - Pillsbury.com 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

Ingredients

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

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