Gluten-freeDairy-freeDinnerB12
Roasted Chicken Thighs with Carrots and Potatoes
Bone-in chicken thighs roasted with carrots and baby potatoes — a one-pan dinner.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Servings
- 1
Ingredients
- 2(180g)chicken thighs, bone-in
- 2medium (120g)carrots, halved
- 4small (160g)baby potatoes, halved
- 1tbsp (14g)extra-virgin olive oil
- 1sprigrosemary
- 1pinchsea salt
- 1pinchblack pepper
Instructions
- 01
Heat the oven to 220°C (425°F). Toss the carrots and potatoes with half the olive oil, salt, and pepper on a sheet pan.
- 02
Pat the chicken dry, rub with the remaining oil, salt, pepper, and rosemary, and place on the pan.
- 03
Roast 18-22 minutes until the chicken is cooked through (internal 75°C / 165°F).
Nutrition (per serving)
- Calories
- 600kcal
- Protein
- 34g
- Carbs
- 36g
- Fat
- 30g
- Fiber
- 5g
- Selenium
- 26mcg
- Zinc
- 3.2mg
- Iron
- 2.6mg
- B12
- 0.8mcg
- Iodine
- 14mcg
- Sodium
- 490mg
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