Garlic-Herb Chicken with Roasted Sweet Potatoes and Broccoli
Juicy roasted chicken thighs with sweet potatoes, broccoli, carrots, and a simple garlic-herb seasoning. The vegetables provide color and fiber while the chicken keeps the meal satisfying.
- Calories
- 790
- Protein
- 52g
- Carbs
- 59g
- Fat
- 34g
Per serving
Ingredients
For 4 servings · 52 min total
- Boneless skinless chicken thighs24 oz
- Sweet potato4
- Broccoli6 cup
- Carrot2
- Yellow onion1/2
- Garlic4 clove
- Olive oil4 tbsp
- Paprika2 tsp
- Dried thyme2 tsp
- Salt1 tsp
- Black pepper1/2 tsp
Instructions
- 1Heat the oven to 425°F. Scrub the sweet potato and cut it into bite-size pieces. Cut the broccoli, carrot, and onion into similar-sized pieces.
- 2Toss the vegetables with half of the oil, then spread them on a baking sheet.
- 3Rub the chicken with the remaining oil, garlic, paprika, thyme, salt, and pepper. Place it among the vegetables.
- 4Roast until the chicken reaches 165°F in the thickest part and the vegetables are tender, turning the vegetables once during cooking.
- 5Let the chicken rest briefly, then serve with the roasted vegetables.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.