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Roast Chicken Thighs with Root Vegetables
One-pan roast — the cheapest way to put a real dinner on the table. (dinner)
- Serves
- 4
- Total time
- 51 min
- Difficulty
- easy
- Per serving
- 463 kcal
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Live recipe status
cooks 0
servings made -0
Ingredients
| Qty | Ingredient | Item ref | Role |
|---|---|---|---|
| 4.0 piece | Chicken thighs | chicken_thigh | protein |
| 3.0 piece | Potato | potato | base |
| 4.0 piece | Carrot | carrot | primary |
| 1.0 piece | Onion | onion | primary |
| 2.0 tbsp | Olive oil | olive_oil | fat |
| 2.0 tsp | Oregano | oregano | seasoning |
Steps
- toss · 6 minCoat vegetables in oil and oregano.
- roast · 40 min · 200°CRoast with chicken on top so the fat bastes the veg.
- rest · 5 minRest 5 minutes before carving.
Nutrition (one serving)
Meal energy70
Protein100
Fiber50
Minerals49
Vitamins43
| Energy | 463.5 kcal |
| Protein | 32.1 g |
| Carbs | 33.8 g |
| Fat | 21.9 g |
| Fiber | 4.6 g |
| Sodium | 146.1 mg |
Add a colorful fruit or vegetable; peppers, citrus, berries, tomatoes, and greens are useful options.
Per serving, from USDA FoodData Central SR Legacy. General nutrition information, not medical advice.
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