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Baked Chicken Thighs with Root Vegetables

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

  • 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 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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