This dish is packed with protein, is low in carbohydrates and high in fiber.  

You can really add any hearty vegetable you like, including red potatoes or beets. Once the vegetables are prepped, this can be made in one sheet pan or you can separate the vegetables from the chicken.  

Just make sure your chicken reads 165 degrees when finished! If you do not have a meat thermometer, you should consider purchasing one to make sure your food is cooked to the proper temperature to prevent bacterial growth. 

 

Herb roasted chicken and vegetables 

 

Ingredients: 

• 4 carrots 
• 1 turnip 
• 1 parsnip 
• 1/2-pound Brussels Sprouts 
• 1 red onion 
• 4 cloves garlic 
• 4 skin-on chicken thighs  

 

Herb and oil mixture:  

• 2 tablespoons Italian seasoning 
• 3 tablespoons olive oil 
• ½ teaspoon each salt and pepper 

 

Directions: 

1. Preheat oven to 400 degrees. 

1. Cut carrots, turnip, and parsnip into similar sized pieces, about 1”. 

1. Trim ends of Brussels sprouts and cut in half.  

1. Peel garlic, cut onion into quarters and separate into sections. 

1. Place all veggies in a large bowl. 

1. In a medium bowl, combine Italian seasoning, salt, pepper and olive oil.  

1. Pour ¾ of the mixture over vegetables and toss to coat.  

1. Place vegetables onto a rimmed baking sheet, arranging Brussels sprouts in the center of the baking sheet, cut side down. 

1. Place the chicken in the center of the baking sheet, on top of the Brussels sprouts. (This will protect the Brussels sprouts from becoming over cooked). 

1. Brush chicken with remaining herb and oil mixture and sprinkle with a bit of salt and pepper. 

1. Bake in oven for 35-40 minutes, or until chicken thighs are 165 degrees. 

 

Servings: 4 

Nutrition per serving: 408 Calories, 25g Fat, 17g Carbohydrates, 4g Dietary fiber, 29g Protein