Monday Night Meal: Pan-Roasted Chicken and Vegetables

We’ve all been in a recipe rut, that’s why we started a series on Twin Cities Live at Four called, “Monday Night Meal.” The goal is start your week off strong with a simple dinner idea that’s easy to make and will impress your whole family. Fitness blogger and instructor, Linsey Bomgren shared how to make one of her favorite weeknight meals.

1 ½ lbs. bone-in, skin-on chicken thighs (May substitute 1 lb. boneless, skinless chicken thighs)
12 oz. whole carrots (~6-8 medium), cut into carrot sticks
12 oz. green beans (~2 large handfuls), washed and trimmed
12 oz. baby red potatoes, halved or quartered
1 medium red onion, cut into wedges
3-4 garlic cloves, minced
1 tbsp. fresh rosemary (or 1 tsp. dried)
2 tsp. fresh thyme (or ¾ tsp. dried)
2 Tbsp. olive or avocado oil* (Use only 1/2 Tbsp. oil if using skin-on chicken thighs or legs)
¼ tsp. sea salt and pepper to taste


1.Preheat oven to 425 degrees F.
2.Line a large rimmed, baking sheet with parchment paper.
3.Toss prepped and chopped vegetables and herbs with oil right on the baking sheet.
4.Place chicken thighs on top of the vegetables.
5.Season all with salt and pepper.
6.Bake for 30-35 minutes or until chicken is cooked through and potatoes are tender. Toss and turn vegetables once or twice during cooking.

Serving Size: 1/4 recipe
Calories: 370
Sugar: 8g
Sodium: 280mg
Fat: 16g
Carbohydrates: 33g
Fiber: 8g
Protein: 26g

Print Friendly, PDF & Email