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One-Pan Roast Chicken Thighs and Vegetables
STUBB'S10Ingredients
65Minutes
1250Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. cooking oil (high-heat)
- 8 bone in skin on chicken thighs
- 5 potatoes (small red-skinned, cut into 1″ chunks)
- 1 onion (medium, diced)
- 2 medium carrots (peeled and diced)
- 4 cloves garlic (thinly sliced)
- 1 cup frozen peas
- salt
- pepper
- chopped parsley (for garnish, optional)
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NutritionView More
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1250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1250Calories from Fat660 |
| % DAILY VALUE |
| Total Fat73g112% |
| Saturated Fat19g95% |
| Trans Fat |
| Cholesterol390mg130% |
| Sodium620mg26% |
| Potassium2220mg63% |
| Protein87g |
| Calories from Fat660 |
| % DAILY VALUE |
| Total Carbohydrate56g19% |
| Dietary Fiber9g36% |
| Sugars7g |
| Vitamin A130% |
| Vitamin C130% |
| Calcium10% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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