Herb-Roasted Chicken with Vegetables - Low Calorie
The Rustic Herb-Roasted Chicken and Garden Vegetables is a delightful combination that brings together the comforting flavors of home-cooked food with the freshness of seasonal produce. Herb-infused chicken thighs are perfectly roasted alongside vibrant baby potatoes, sweet baby carrots, and crisp broccoli, creating a visually appealing and hearty dish that’s both nutritious and delicious.
Ingrédients
- 1 pound chicken thighs
- 2 cups baby potatoes, halved
- 1 cup baby carrots
- 1 red red bell pepper, sliced
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, lemon, sliced
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the potatoes, carrots, bell pepper, and broccoli with 2 tablespoons of olive oil, salt, and black pepper. Toss to coat well.
- In a separate bowl, coat the chicken thighs with the remaining tablespoon of olive oil, rosemary, thyme, and minced garlic.
- Place the seasoned vegetables on a large baking sheet and spread them out evenly.
- Nestle the chicken thighs among the vegetables on the baking sheet and place lemon slices over the chicken and vegetables.
- Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Serve immediately, enjoying the aromatic flavors and hearty textures.
Nutrition (per 100g)
Serving: 100g | Calories: 450kcal | Carbohydrates: 24g | Protéines: 28g | Fat: 28g | Sucre: 4g
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