Name: Garlic herb roasted chicken thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 4 oz Yukon Gold potatoes, cut into 1-inch pieces; 4 oz broccoli florets; 1 tsp olive oil; 1/2 tsp garlic powder; 1/4 tsp dried parsley; 1 tsp dried thyme; 1/2 tsp salt; 1/8 tsp black pepper; 1 tsp red wine vinegar

Nutrition

Per serving

452 calories

Protein: 42g; 36% of calories
Carbs: 28g; 24% of calories
Fat: 21g; 40% of calories

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 425°F. In a large bowl, toss the potatoes with half the olive oil and a pinch of salt. Spread onto a half-sheet pan and roast for 15 minutes.
While the potatoes roast, toss the chicken in the same bowl with half the garlic powder, thyme, and salt, and all of the black pepper. When the potatoes are ready, push them to one side and add the chicken. Roast for 10 minutes.
Toss the broccoli in the bowl with the rest of the oil, garlic powder, thyme, and salt. Add the broccoli to the pan. Roast for 12 to 15 minutes, flipping the chicken and potatoes once halfway through. Done when opaque in the center and potatoes are tender, 165°F.
Let the chicken rest on the pan for 3 minutes. Toss the hot potatoes and broccoli with the red wine vinegar. Plate everything and finish the chicken with a sprinkle of dried parsley.

Nutrition

Ingredients

Instructions

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