Baked Chicken Thighs with Root Vegetables

YIELD 4 servings

ACTIVE TIME 5 min

TOTAL TIME 45 min

INGREDIENTS

• 4 bone-in skin-on 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

1. Heat oven to 450°F. Line cookie sheet with sides with cooking parchment paper.

2. 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.

3. Bake about 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).

NUTRITION

Calories 320

Calories from Fat 160

Total Fat 18g

Saturated Fat 4g

Trans Fat 0g

Cholesterol 75mg

Sodium 120mg

Potassium 620mg

Total Carbohydrate 15g

Dietary Fiber 2g

Sugars 3g

Protein 24g