Vegetable Chicken Bake
Leave a note
By Myra Bruneta
Vegetable Chicken Bake
use any preferred vegetables. examples include cauliflower, broccoli, green beans, parsnips, turnips, yams, Brussel sprouts, and leeks. serve along with a green salad and cooked quinoa.
Updated at: Thu, 17 Aug 2023 14:10:05 GMT
Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
3
Low
Nutrition per serving
Calories385.8 kcal (19%)
Total Fat25.8 g (37%)
Carbs8.9 g (3%)
Sugars5.1 g (6%)
Protein29.6 g (59%)
Sodium384.3 mg (19%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2chicken breasts
organic, bone-in, skin-on
2chicken legs
organic, bone-in, skin-on
1onion
small, cut into chunks
4zucchini
small, cut into 3-inch pieces
4carrots
thin, cut into 3-inch pieces
0.5 poundasparagus spears
trimmed
1 teaspoonsdried thyme
1 teaspoonsea salt
freshly ground black pepper
3 tablespoonsextra-virgin olive oil
Instructions
Step 1
Preheat the oven to 400°F.
Step 2
Place the chicken in a 10 x 14-inch baking dish.
Step 3
Distribute the vegetables evenly around the chicken, putting the carrots on the bottom and the zucchini and asparagus on the top.
Step 4
Sprinkle everything with the thyme, salt, and pepper to taste.
Step 5
Drizzle the olive oil evenly over the chicken and vegetables.
Step 6
Place the chicken and vegetables in the oven and roast for 35 to 40 minutes, or until the chicken juices run clear.
Step 7
Remove the pan from the oven and let rest on the counter for about 10 minutes.
Step 8
Serve slices of chicken with the roasted vegetables, and then spoon some of the pan juices onto each plate.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
