Roast chicken thighs with vegetables

Name: Roast chicken thighs with vegetables
Prep time: 45 min
Total time: 45 min
Ingredients: 500 g Chicken thigh fillet; 1 pcs Zucchini; 1 pcs Bell pepper; 200 g Cherry tomatoes; 1 pcs Red onion; 1 tbsp Olive oil; 1 tsp Italian herbs; Salt, to taste

A dinner without a side: meat and vegetables roast together in their juices.

Per serving: 413 kcal
Time: 45 min
Servings: 3

Protein, fat and carbs per serving

Protein: 35 g 34% of calories
Fat: 24 g 53% of calories
Carbs: 13 g 13% of calories

The share is how many calories each macronutrient supplies: protein and carbs at 4 kcal per gram, fat at 9.

Add to my menu

Ingredients

for 3 servings

Chicken thigh fillet 500 g
Zucchini 1 pcs
Bell pepper 1 pcs
Cherry tomatoes 200 g
Red onion 1 pcs
Olive oil 1 tbsp
Italian herbs 1 tsp
Salt to taste

Method

Heat the oven to 200 °C.
Cut the zucchini, pepper and onion into large pieces; leave the cherry tomatoes whole.
Toss the vegetables and thighs with oil, herbs and salt and spread in a dish in one layer.
Roast for 30–35 minutes until golden.