Sheet-Pan Roast Chicken & Vegetables
A recipe from Worldwide.
WorldwideworldwidehighProteinsheetPancomfortfamilyMealdairyFreeglutenFreebudgethalal
Nutrition (per serving)
620Calories
38 gProtein
33 gCarbs
37 gFat
7 gSugar
650 mgSalt
Ingredients
- 8 (about 1.2 kg) Bone-in skin-on chicken thighs
- 600 g, halved Baby potatoes
- 3, cut thick Carrots
- 2, cut in chunks Zucchini
- 2, in wedges Red onions
- 6 cloves, unpeeled Garlic
- 3 tbsp Olive oil
- 2 tsp Smoked paprika
- 1 tsp Dried thyme
- 1, juiced, plus wedges Lemon
- 1½ tsp Salt
- to taste Black pepper
Method
- Heat the oven to 220 °C (200 °C fan). Line a large sheet pan or use two.
- Toss potatoes and carrots with 1 tbsp oil and ½ tsp salt and spread on the pan.
- Rub the chicken with the remaining oil, paprika, thyme, lemon juice, salt and pepper. Set skin-side up on top of the vegetables.
- Roast 25 minutes. Add zucchini, onion wedges and garlic and roast 20–25 minutes more, until the skin is crisp and the chicken reaches 80 °C / 175 °F.
- Rest 5 minutes and serve with lemon wedges. Macros are per 2 thighs with vegetables; removing the skin cuts about 120 kcal.
Match meals to your macros
Find meals that fit your calorie and protein targets, free.
Try it free in BmarchaiMore from Worldwide
General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.