- 1½–2 lbs. bone-in, skin-on chicken thighs (May substitute 1 lb. boneless, skinless chicken thighs)
- 12 oz. whole carrots (~6–8 medium), cut into carrot sticks
- 12 oz. green beans (~2 large handfuls), washed and trimmed
- 12 oz. baby red potatoes, halved or quartered (may sub cubed sweet potatoes)
- 1 medium red onion, cut into wedges
- 3–4 garlic cloves, minced
- 1 Tbsp. fresh rosemary (or 1 tsp. dried)
- 2 tsp. fresh thyme (or ¾ tsp. dried)
- 1/2 Tbsp. olive or avocado oil* (Use 1 Tbsp. oil if using boneless/skinless chicken thighs)
- 1/2 tsp. sea salt and pepper to taste
- Preheat oven to 425ºF.
- Line a large rimmed, baking sheet with parchment paper.
- Toss prepped and chopped vegetables and herbs with oil right on the baking sheet.
- Place chicken thighs on top of the vegetables.
- Season all with salt and pepper.
- Bake for 30-35 minutes or until chicken is cooked through and potatoes are tender. Toss and turn vegetables once or twice during cooking.
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- Serving Size: 1/4 recipe
- Calories: 370
- Sugar: 8g
- Sodium: 280mg
- Fat: 16g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 26g