Name: Roasted chicken and mixed vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry and trimmed to even thickness; 5 oz frozen mixed vegetables; 1 tsp extra virgin olive oil; 1/4 tsp garlic powder; 1 tsp Italian seasoning; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice; 1 1/2 tsp fresh parsley, chopped

Nutrition

Per serving

442 calories

Protein: 42g; 38% of calories
Carbs: 22g; 20% of calories
Fat: 21g; 43% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Preheat the oven to 425°F. Place the empty half-sheet pan inside as it heats. In a bowl, toss the frozen vegetables with half the oil and a pinch of the salt.
Rub the chicken thighs with the remaining oil, garlic powder, Italian seasoning, black pepper, and the remaining salt.
Carefully remove the hot pan from the oven. Arrange the chicken on one side and the vegetables on the other in a single layer. Roast for 20 to 25 minutes until the vegetables are browned at the edges and the chicken is fully cooked. Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes. Plate the chicken and vegetables, then squeeze the lemon juice over everything and garnish with the parsley.

Nutrition

Ingredients

Instructions

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