Herb-Roasted Chicken Thighs with Roasted Carrots
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
· 40 min · Chicken · gluten-free, dairy-free, keto, low-carb
333 cal
28g protein
8g carbs
21g fat
per serving · estimated
Ingredients
- 3 bone-in chicken thighs
- 3 large carrots
- 1 1/4 tbsp olive oil
- 1/4 tsp dried oregano
- 1/4 tsp garlic powder
- to taste salt
- to taste pepper
Method (tap to check — screen stays awake)
- Preheat oven to 425°F and line a baking sheet with foil.
- Pat chicken thighs dry, season both sides with salt, pepper, oregano, and garlic powder.
- Place chicken on baking sheet, drizzle with 1 tbsp olive oil.
- Toss carrots with remaining olive oil, salt, and pepper, arrange around chicken.
- Bake for 30 minutes until chicken skin is crispy and internal temp reaches 165°F.
- Check carrots; roast an additional 5 min if needed for tenderness.
- Serve chicken with roasted carrots.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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