Lunch
Chicken with Potatoes and Carrots
| Total time:
| Prep:
| Cook:
| Servings:
|
| 60 min |
10 min |
50 min |
4 |
Dietary Restrictions
Dairy-freeGluten-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freeRed meat-freeSoy-FreePork-FreeSesame-Free
Ingredients
-
4
chicken thighs
-
4
potato
-
4
carrot
-
2
Tablespoon
olive oil
-
1
Teaspoon
parsley
-
1
Teaspoon
oregano
-
1
Teaspoon
sage
-
1
Teaspoon
thyme
-
1/2
Teaspoon
salt
-
1/4
Teaspoon
pepper
Directions
-
Preheat the oven to 375 degrees F. / 190 degrees C.
-
Peel the potatoes and cut them into wedges.
-
Peel the carrots and cut them into sticks.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 485 kcal |
| Fat
| 15 g |
| Carbohydrates
| 44 g |
| Protein
| 43 g |
| Fiber
| 7 g |
| Sugar
| 5 g |
| Sodium
| 529 mg |
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