Baked Chicken Thighs with Roasted Vegetables
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
· 30 min · Chicken · gluten-free, dairy-free, keto, low-carb, high-protein
608 cal
41g protein
12g carbs
44g fat
per serving · estimated
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 bell peppers
- 2 zucchini
- 2 tbsp olive oil
- 1 tsp each dried herbs (thyme, rosemary)
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, and herbs.
- Arrange the chicken on a baking sheet lined with parchment paper.
- Toss the bell peppers and zucchini with 1 tbsp olive oil, salt, pepper, and herbs.
- Spread vegetables around the chicken on the baking sheet.
- Bake in the preheated oven for 20-25 minutes until chicken skin is crispy and internal temperature reaches 165°F.
- Remove from oven and let rest 5 minutes before serving.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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