Herb-Roasted Chicken Thighs & Root Harvest

Name: Herb-Roasted Chicken Thighs & Root Harvest
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4.5 servings
Cuisine: American
Ingredients: 2 pound chicken thighs (boneless, skinless); 2 tablespoon olive oil; 1 teaspoon garlic powder; 0.5 teaspoon onion powder; 0.5 teaspoon dried rosemary (crushed); 0.5 teaspoon dried thyme; 1 teaspoon salt; 0.5 teaspoon black pepper; 4 carrots (peeled and chopped into 1-inch pieces); 1.5 pound small red potatoes (quartered); 1 yellow onion (cut into wedges)

Tender, succulent chicken thighs roasted to golden perfection with a medley of colorful root vegetables, seasoned simply with aromatic herbs for a hearty and satisfying meal.

Prep: 15 min
Cook: 45 min
Total: 1 hr
Servings: 4.5
Cuisine: American
Difficulty: Medium
Cost: $3.45/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
Soy-Free
Paleo
Whole30

Ingredients

2 pound chicken thighs (boneless, skinless)
2 tablespoon olive oil
1 teaspoon garlic powder
0.5 teaspoon onion powder
0.5 teaspoon dried rosemary (crushed)
0.5 teaspoon dried thyme
1 teaspoon salt
0.5 teaspoon black pepper
4 carrots (peeled and chopped into 1-inch pieces)
1.5 pound small red potatoes (quartered)
1 yellow onion (cut into wedges)

Instructions

Preheat oven to 400°F (200°C).
In a large bowl, combine chopped carrots, quartered small red potatoes, and yellow onion wedges. Drizzle with 1 tablespoon olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly.
In a separate bowl, pat boneless, skinless chicken thighs dry. Drizzle with the remaining 1 tablespoon olive oil and season with garlic powder, onion powder, dried rosemary, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the seasoning evenly into the chicken.
Spread the seasoned vegetables in a single layer on a large baking sheet. Place the seasoned chicken thighs among the vegetables on the same baking sheet.
Roast for 40-45 minutes, or until chicken is cooked through (internal temperature reaches 165°F / 74°C) and vegetables are tender and slightly caramelized, stirring vegetables once halfway through.
Remove from oven and let rest for a few minutes before serving.

Notes

Using boneless, skinless chicken thighs helps them cook evenly with the vegetables. For extra browning on the chicken, you can finish under the broiler for 2-3 minutes at the end, watching carefully.

Nutrition (per serving)

Calories: 610
Protein: 52.8 g
Carbohydrates: 44.5 g
Fat: 25.1 g
Fiber: 6.8 g
Sodium: 760 mg
Saturated Fat: 5.9 g
Sugar: 7.1 g
Cholesterol: 185 mg