Skillet Roasted Chicken and Vegetables
Skillet Roasted Chicken and Vegetables requires roughly 25 minutes from start to finish. This main course has 327 calories, 34g of protein, and 14g of fat per serving. For $1.86 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of carrots, onions, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Add A Pinch. This recipe is liked by 427 foodies and cooks. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is tremendous. Skillet Turkey With Roasted Vegetables, Ziti with Skillet-Roasted Root Vegetables, and Ziti With Skillet-roasted Root Vegetables are very similar to this recipe.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
5 carrots, chopped
4 stalks celery, cut into chopped
3 cloves garlic, chopped
2-3 tablespoons olive oil
2 onions, peeled and quartered
pepper
salt
6-8 skinless, boneless chicken thighs
Equipment:
oven
frying pan
Cooking instruction summary:
Preheat oven to 375 degrees.Drizzle ½ of olive oil into a large skillet. Add onions, celery, carrots and garlic. Place chicken thighs on top of vegetables. Drizzle with remaining olive oil.Sprinkle with salt and pepper.Place in oven and roast for 20-25 minutes until chicken thighs reach 165 degrees with an internal temperature probe and/ or juices run clear.Remove from oven and serve.
Step by step:
1. Preheat oven to 375 degrees.
2. Drizzle ½ of olive oil into a large skillet.
3. Add onions, celery, carrots and garlic.
4. Place chicken thighs on top of vegetables.
5. Drizzle with remaining olive oil.Sprinkle with salt and pepper.
6. Place in oven and roast for 20-25 minutes until chicken thighs reach 165 degrees with an internal temperature probe and/ or juices run clear.
7. Remove from oven and serve.
Nutrition Information:
covered percent of daily need
