Photo: Lily Banse
Oven-Roasted Chicken Thighs with Carrots and Yukon Gold Potatoes
9 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
493
Calories
36g
Protein
18g
Fat
47g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Carrot | 1 medium (61g) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons olive oil, divided
- 6 large chicken thighs with skin and bones (preferably organic; about 2 1/4 pounds total)
- 1 tablespoon coarse kosher salt
- 2 teaspoons dried thyme
- 1 1/2 teaspoons freshly ground black pepper
- 1/4 teaspoon freshly grated or ground nutmeg
- 2 pounds unpeeled medium Yukon Gold potatoes, scrubbed, cut into 2-inch-long, 1/2-inch-thick spears
- 2 pounds medium carrots, peeled, cut into 2-inch-long, 1/2-inch-thick spears
- 3 tablespoons chopped fresh chives
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes