ROASTED CHICKEN THIGHS WITH VEGETABLES RECIPES
BALSAMIC ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES ...
I will always remember the way my grandmother's house smelled when she made these balsamic chicken thighs every Sunday. Ever since she gave me the recipe, the heartwarming flavors always take me back to my childhood. — Erin Chilcoat, Central Islip, New York
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, whisk 3 tablespoons oil, mustard, vinaigrette and 1/2 teaspoon each salt and pepper until blended. Add chicken, turning to coat. Refrigerate, covered, 6 hours or overnight., Preheat oven to 425°. Place chicken, skin side up, on half of a greased 15x10x1-in. baking pan. Place parsnips and sweet potato in a large bowl; add shallots, caraway seeds and the remaining oil, salt and pepper and toss to combine. Arrange in a single layer on remaining half of pan., Roast chicken and vegetables 20 minutes. Stir vegetables; roast chicken and vegetables until a thermometer inserted in chicken reads 170°-175° and vegetables are tender, 15-20 minutes longer., Transfer vegetables to a bowl; toss with 2 tablespoons parsley and half of the bacon. Serve chicken with vegetables; sprinkle chicken with the remaining parsley and bacon.
Nutrition Facts : Calories 480 calories, FatContent 27g fat (6g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 604mg sodium, CarbohydrateContent 33g carbohydrate (10g sugars, FiberContent 5g fiber), ProteinContent 27g protein.
ONE-PAN CRISPY CHICKEN THIGHS WITH ROASTED VEGETABLES ...
Crispy chicken thighs and caramelized vegetables all baked on one sheet pan.
Provided by Girl Versus Dough
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 450°F.
- In a large bowl, toss potatoes, carrots, onion and garlic with 3 tablespoons olive oil. Spread in an even layer on a large rimmed baking sheet.
- Use paper towel to blot chicken thighs to remove excess moisture. Arrange chicken thighs on top of vegetables, and brush chicken skin with remaining 1 tablespoon olive oil. Sprinkle thighs generously with salt and pepper. Sprinkle thyme, oregano and parsley flakes evenly over thighs and vegetables.
- Bake on center rack of oven 40 to 45 minutes until an internal thermometer inserted in center of largest piece of chicken reads 175°F, chicken skin is crispy and browned and vegetables are tender.
Nutrition Facts : Calories 870 , CarbohydrateContent 45 g, CholesterolContent 210 mg, FatContent 8 , FiberContent 5 g, ProteinContent 71 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 250 mg, SugarContent 4 g, TransFatContent 1/2 g
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Reviews 4.6
Total Time 55 minutes
Category Dinner
Calories 308 calories per serving
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