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Roasted Chicken and Vegetables Recipe

Roasted Chicken and Vegetables Recipe

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Ingredients:

Serving

2 1/2 to 3 lb bone-in chicken pieces (thighs , drumsticks , breasts, or wings)
1/2 bunch(es) broccoli, cut into florets and stems peeled and sliced
1/2 medium head cauliflower, cut into florets
2 tbsp olive oil
4 clove garlic, peeled and smashed
4 sprig fresh thyme and/or rosemary
kosher salt and black pepper

Directions:

Heat oven to 425° F. On a large rimmed baking sheet, toss the chicken, broccoli, and cauliflower with the oil, garlic, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper.
Arrange the chicken and vegetables in a single layer and roast, tossing the vegetables once and basting the chicken occasionally with pan juices, until the chicken is cooked through and the vegetables are tender, 35 to 45 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1605.47 Kcal (6722 kJ)
Calories from fat	1408.68 Kcal
		% Daily Value*
Total Fat	156.52g	241%
Cholesterol	356.74mg	119%
Sodium	220.91mg	9%
Potassium	876.26mg	19%
Total Carbs	13.38g	4%
Sugars	3.02g	12%
Dietary Fiber	3.81g	15%
Protein	37.91g	76%
Vitamin C	103.9mg	173%
Iron	0.8mg	5%
Calcium	77.7mg	8%

Amount Per 100 g
Calories	321.58 Kcal (1346 kJ)
Calories from fat	282.16 Kcal
		% Daily Value*
Total Fat	31.35g	241%
Cholesterol	71.45mg	119%
Sodium	44.25mg	9%
Potassium	175.51mg	19%
Total Carbs	2.68g	4%
Sugars	0.6g	12%
Dietary Fiber	0.76g	15%
Protein	7.59g	76%
Vitamin C	20.8mg	173%
Iron	0.2mg	5%
Calcium	15.6mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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