Pan-Roasted Chicken and Veggies
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4
Calories: 544 kcal
Ingredients
- 1-1/2 lbs. chicken thighs
- 1 cup asparagus
- 2 cups small potatoes cut into quarters
- 1 sweet potato cut into wedges
- 2 cups Brussels sprouts ends trimmed, cut in half
Marinade
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 lemon juiced and zested
- ½ tsp. pink salt
- ¼ tsp. pepper
- ½ tsp. oregano
- ½ tsp. ground cumin
Instructions
-
Preheat oven to 400 degrees F. Combine all marinade ingredients; divide in half.
-
Using half the marinade, toss vegetables to coat; spread onto sheet pan. Using remaining marinade, marinate chicken 20 to 30 minutes.
-
On baking sheet, arrange chicken alongside veggies. Roast 15 minutes. Flip chicken; continue roasting 15 minutes. If using chicken with skin-on, cook skin side down first.
Recipe Notes
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Nutrition Facts
Pan-Roasted Chicken and Veggies
Amount Per Serving
Calories 544
Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 6g30%
Cholesterol 56mg19%
Sodium 336mg14%
Potassium 1092mg31%
Carbohydrates 41g14%
Fiber 8g32%
Sugar 6g7%
Protein 15g30%
Vitamin A 8645IU173%
Vitamin C 78mg95%
Calcium 85mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.