Oven Chicken with Rosemary Potatoes and Carrots
A classic oven dish: juicy chicken thighs, crispy rosemary potatoes, and sweet carrots, all baked on a tray. Simple and incredibly delicious.
- 45 minutes
- 2 servings
- Main course
- gluten-free
- lactose-free
- nut-free
- omnivore
- antioxidant
- energy
- high in protein
- cell-protective
Ingredients
- 250 g Chicken meat ((thighs))
- 300 g Potatoes ((waxy variety))
- 150 g Carrots
- 50 g Onion ((large))
- 7.5 g Olive oil (Extra Virgin)
- 1 piece Rosemary
Instructions
- Preheat the oven to 200°C (fan oven). Line a large baking tray with parchment paper.
- Spread chicken thighs, diced potatoes, carrot slices, and onion wedges on the baking tray.
- Mix everything thoroughly with olive oil, rosemary, salt, and pepper.
- Bake in the oven for about 30-40 minutes, turning once, until the chicken is cooked and golden brown, and the vegetables are soft and lightly browned.
- Serve immediately.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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