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Baked Chicken Thighs with Root Vegetables

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Baked Chicken Thighs with Root Vegetables
  • Prep 5 min
  • Total 45 min
  • Ingredients 7
  • Servings 4
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This hearty baked chicken dinner takes just 45 minutes from start to finish and calls for only one pan. One and done!
Updated Sep 20, 2016

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

  • 1
    Heat oven to 450°F. Line cookie sheet with sides with cooking parchment paper.
  • 2
    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.
  • 3
    Bake about 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).

Tips from the Pillsbury Kitchens

  • tip 1
    Use whatever combination of root vegetables you want to make a complete, one-pan meal. Also, add your favorite herbs and spices to make this recipe one that you and your family will love.

Nutrition Information

320 Calories, 18g Total Fat, 24g Protein, 15g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
160
Total Fat
18g
27%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
120mg
5%
Potassium
620mg
18%
Total Carbohydrate
15g
5%
Dietary Fiber
2g
10%
Sugars
3g
Protein
24g
% Daily Value*:
Vitamin A
190%
190%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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