Sheet-Pan Chicken Thighs with Roasted Vegetables
Everything on one tray, the oven does the work – perfect for stressful days.
Nutrition per serving
470kcal8.3 gCarbs6.4 gSugar35.2 gProtein32.7 gFat4.6 gFibre
Ingredients
- 700 g chicken legs
- 300 g courgette
- 300 g red pepper
- 100 g onion
- 20 g olive oil
- 8 g spices
Preparation
- Preheat the oven to 200 °C fan (392 °F). Cut the vegetables into large chunks.
- Toss the vegetables with half the oil, salt, pepper and paprika and spread them on the tray.
- Pat the thighs dry, rub them with the remaining oil and spices and place them on the vegetables.
- Bake for 40–45 minutes until the skin is crispy and the juices run clear.
Nutrition calculated with skin and without bones. Under 8 g of carbs per serving – the vegetables roast in the chicken fat and need no extra sauce.
Everything on one tray, the oven does the work – perfect for stressful days.
Ingredients
- 700 g haehnchenschenkel
- 300 g zucchini
- 300 g paprika_rot
- 100 g zwiebel
- 20 g olivenoel
- 8 g gewuerze
Preparation
- Preheat the oven to 200 °C fan (392 °F). Cut the vegetables into large chunks.
- Toss the vegetables with half the oil, salt, pepper and paprika and spread them on the tray.
- Pat the thighs dry, rub them with the remaining oil and spices and place them on the vegetables.
- Bake for 40–45 minutes until the skin is crispy and the juices run clear.
Nutrition calculated with skin and without bones. Under 8 g of carbs per serving – the vegetables roast in the chicken fat and need no extra sauce.