Pregnancy · Dinner
One-Tray Chicken & Rainbow Vegetables
Chicken thighs roasted over five colors of vegetables - one tray, no thinking, nothing to stand over.
Per serving (approx.): 560 kcal · 38 g protein · 40 g carbs · 26 g fat · 7 g fiber
Ingredients
for 2 people
- 6bone-in chicken thighs
- 1red onion, in wedges
- 2bell peppers, in chunks
- 1zucchini, in half-moons
- 300 gbaby potatoes, halved
- 150 gcherry tomatoes
- 3 tbspolive oil
- 1 tspsmoked paprika
- 1 tspdried thyme
Open this recipe in the interactive app to scale servings, switch to oz and cups, and tick ingredients off as you cook.
Method
- Toss. Heat oven to 200°C. Toss everything with oil, spices and salt on a large tray, chicken on top.
- Roast. Roast 40 minutes until the chicken juices run clear and edges char.
- Rest. Rest 5 minutes and serve from the tray.
Worth knowingUse a meat thermometer if you have one - 74°C at the bone. Fully cooked poultry is non-negotiable in pregnancy.
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