Oven-Baked Lemon-Rosemary Chicken and Veggies

Serving Size
1 thigh, 1 cup veggies
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Baked chicken thighs

Nutrition Information

Calories 265
Fat 8.7 g
Saturated fat 1.1 g
Sodium 317 mg
Carbs 23 g
Protein 25 g
Fiber 6 g
Health Benefit

Jazz up chicken thighs with fragrant lemon and rosemary for a feel-good dinner that can be on the table in less than 40 minutes

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Directions
  1. Heat oven to 400°F.
  2. In a large bowl, whisk together lemon juice, oil, rosemary, salt, black pepper, and crushed red pepper. Add squash and parsnip, tossing to coat. Transfer vegetables to baking sheet or 9"x13" baking pan.
  3. Nestle chicken among vegetables and brush or drizzle with remaining lemon-oil. Place in baking dish. Bake until meat thermometer inserted into center of thigh, without touching bone, reaches 165°F, 25 to 35 minutes.