Rating: 4.5 stars
17 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 11

Fresh vegetables and roasted chicken thighs can be prepared in the same pan for an easy, delicious one-dish meal.

Maureen Callahan
Recipe by Cooking Light April 2007

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
6 servings (serving size: 1 chicken thigh, 1 2/3 cups vegetable mixture, and 4 olives)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Place potatoes, tomatoes, and carrots on a jelly-roll pan coated with cooking spray. Drizzle vegetable mixture with olive oil; sprinkle with 1 tablespoon chopped rosemary, 1 teaspoon thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss gently, and spread into a single layer on pan. Bake at 425° for 30 minutes. Remove vegetable mixture from pan, and keep warm.

  • Sprinkle chicken with remaining 1 1/2 teaspoons chopped rosemary, remaining 1 teaspoon thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add chicken and olives to pan. Bake at 425° for 35 minutes or until chicken is done. Garnish with rosemary sprigs, if desired.

Nutrition Facts

519 calories; calories from fat 36%; fat 20.6g; saturated fat 4.7g; mono fat 10g; poly fat 4g; protein 38.5g; carbohydrates 43.5g; fiber 5.5g; cholesterol 121mg; iron 3.7mg; sodium 786mg; calcium 67mg.
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