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Ingredients
US|METRIC
6 SERVINGS
- 2 lb. bone in chicken thighs
- 1 lb. small red potatoes (halved or quartered if larger, about 2 cups)
- 1 1/2 cups sliced carrots (1/2-inch thick)
- 1 onion (medium, cut into 1-inch pieces, about 1 cup)
- 1 Tbsp. olive oil
- 2 Tbsp. seasoning (McCormick® Total, for Chicken & Fish, Sazón-A-Más Para Pollo Y Pescado)
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Directions
- Preheat oven to 425°F. Coat chicken and vegetables with oil in large bowl. Sprinkle with Seasoning; toss to coat well.
- Arrange chicken, skin-side up, and vegetables in single layer in large foil-lined shallow baking pan sprayed with no stick cooking spray.
- Roast 40 minutes or until chicken is cooked through and vegetables are tender.
NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories380Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol125mg42% |
Sodium140mg6% |
Potassium770mg22% |
Protein29g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate17g6% |
Dietary Fiber3g12% |
Sugars3g |
Vitamin A100% |
Vitamin C15% |
Calcium6% |
Iron15% |
* 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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