Easy Garlic Broiled Chicken
Savory Roasted Root VegetablesIngredients
- ½ cup butter
- 3 Tbsp minced garlic
- 3 Tbsp soy sauce
- ¼ tsp black pepper
- 1 Tbsp dried parsley
- 6 boneless chicken thighs, with skin
- Dried parsley, to taste
Instructions
- Preheat the oven broiler. Lightly grease a baking pan.
- In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on HIGH in the microwave, or until butter is melted.
- Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
- Broil chicken 20 minutes, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.
Side Dish Ingredients
- 1 cup diced, raw beet
- 4 carrots, diced
- 1 onion, diced
- 2 cups diced potatoes
- 4 cloves garlic, minced
- ¼ cup canned garbanzo beans (chickpeas), drained
- 2 Tbsp olive oil
- 1 Tbsp dried thyme leaves
- Salt and pepper to taste
- ⅓ cup dry white wine
- 1 cup torn beet greens
Side Dish Instructions
- Preheat an oven to 400°F.
- Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9- x 13-inch baking dish. Drizzle with olive oil, then season with thyme, salt, and pepper. Mix well.
- Bake, uncovered, for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven and stir in the wine.
- Return to the oven and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more.
- Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.
Nutritional Information
Main | Side | Total | |
Servings | 6 | 6 | |
Calories |
303
|
143
|
446
|
Fat (g) | 25 | 5 | 30 |
Sat. Fat (g) | 12 | 1 | 13 |
Protein (g) | 17 | 3 | 20 |
Carb (g) | 2 | 21 | 23 |
Fiber (g) | 0 | 4 | 4 |
Sodium (mg) | 615 | 95 | 710 |
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