Herb-Baked Chicken Thigh with Roasted Carrots and Cauliflower
Tender herb-seasoned chicken thigh baked with roasted root vegetables and cauliflower. A flavorful, satisfying dinner with minimal prep.
Herb-Baked Chicken Thigh with Roasted Carrots and Cauliflower is a dinner recipe ready in about 42 minutes. Each serving has approximately 444 kcal, 34g protein, 45g carbs, 15g fat. It fits a high-protein diet.
Preheat oven to 400°F (200°C)
Chop carrots into 1-inch pieces and cut cauliflower into florets
Mince garlic cloves
Place chicken thigh on a baking sheet
Combine olive oil, rosemary, thyme, garlic, lemon zest, salt, and pepper
Rub herb mixture over chicken thigh
Arrange carrots and cauliflower around the chicken
Drizzle vegetables with a light coating of olive oil and season with salt and pepper
Bake for 25-30 minutes until chicken reaches internal temperature of 165°F
Serve with a whole wheat roll