Baked Chicken Thighs with Root Vegetables - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This hearty baked chicken dinner takes just 45 minutes from start to finish and calls for only one pan. One and done!
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
Instructions
- Heat oven to 450 °F. Line cookie sheet with sides with cooking parchment paper.
- 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.
- Bake about 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165 °F).
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