What you'll be getting:

Roasted Chicken and Veggies

Per Serving

1 large chicken thigh (bone-in)

100 g potatoes * (par-boiled, tossed with nutritional yeast, salt, pepper, herbs, oil) 

125 g veggies (pre-roasted beets, carrots, beans, tossed in lemon juice, herbs, salt, pepper, nutritional yeast, oil)​

*Quinoa substituted for potato allergies. Please cook quinoa for 15 minutes with the amount of water listed on the lid. 

Equipment need: lined sheet pan

 

Preheat oven to 500.

Place chicken on a sheet pan, when oven reaches 500, place sheet pan in the oven. 

Set a timer for 25 minutes.

When the timer has 20 minutes remaining, pull the sheet pan out and add potatoes to the sheet pan, then return the pan back to the oven. 

When the timer has 10 minutes remaining, remove the sheet pan and add the veggies to the pan. You can also flip over the potatoes so they don't get too brown on one side. 

Return the pan to the oven for the remaining 10 minutes. When the timer goes off, pull out the sheet pan. If you would like to check to make sure the chicken has fully cooked you can use a thermometer, make sure it reads 165 degrees. 

Let the chicken rest for a minute or so before plating. From start to finish this dinner takes just under 30 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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