Name: Roasted chicken and root vegetables
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 1 serving
Ingredients: 2 3/4 lb boneless skinless chicken thighs, patted dry; 7 medium russet potatoes, cut into 3/4-inch cubes; 11 medium carrots, cut into 1/4-inch thick coins; 4 medium red onions, cut into 1/2-inch wedges; 1/4 cup extra virgin olive oil; 2 tbsp table salt; 1 1/2 tsp black pepper; 2 tbsp dried basil; 1 tbsp garlic powder; 1/4 cup fresh thyme, leaves stripped; 2 tbsp lemon juice

Nutrition

Per serving

3,949 calories

Protein: 276g; 27% of calories
Carbs: 384g; 38% of calories
Fat: 154g; 34% of calories

Instructions

Prep 25 min · Cook 40 min

Preheat the oven to 425°F. In a large bowl, whisk the olive oil, salt, black pepper, dried basil, and garlic powder. Transfer half of the oil mixture to a separate container and set aside for the chicken.
Add the potatoes, carrots, and onion to the large bowl. Toss thoroughly until every piece is coated in the oil and spices.
On a clean surface, brush the chicken thighs with the reserved oil and spice mixture until evenly coated.
Spread the vegetables across two half-sheet pans in a single layer. Place the chicken in a single layer on the third half-sheet pan. Roast for 20 minutes, then rotate the pans between racks. Roast for 20 to 25 minutes more until the potatoes are golden and the chicken is browned. Done when opaque in the center, 165°F.
Drizzle the lemon juice over the pans and sprinkle with fresh thyme. For accurate meal prep, weigh the entire cooked batch, then divide by seven to portion into containers.

Nutrition

Ingredients

Instructions

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