Roasted Chicken Thighs with Mushrooms
Roasted Butternut Squash and Broccoli
Ingredients
- 12 bone-in chicken thighs, skinned
- 3 Tbsp olive oil, divided
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 1 tsp dried thyme (or use 2 tsp fresh)
- 2 tsp chopped fresh rosemary
- 1 (16-oz) pkg sliced mushrooms
Instructions
- Preheat oven to 425°F. Rub chicken thighs with 2 Tbsp oil; sprinkle with ½ tsp each salt and pepper, thyme, and rosemary.
- Heat a cast-iron or ovenproof skillet over medium-high heat; brown chicken 4 to 5 minutes per side.
- Toss mushrooms with 1 Tbsp oil and ½ tsp each salt and pepper; surround chicken with mushrooms.
- Bake 20 minutes or until chicken is done and mushrooms are tender.
Side Dish Ingredients
- 1 (2-lb) butternut squash (or use 2 pkg peeled and cubed butternut squash)
- 3 Tbsp olive oil, divided
- ¾ tsp salt, divided
- 1 tsp pepper, divided
- 1½ lb broccoli, cut into bite-size pieces
Side Dish Instructions
- Preheat oven to 425°F. Peel and cube squash.
- Toss squash with 2 Tbsp oil and ½ tsp each salt and pepper on a rimmed baking sheet coated with cooking spray.
- Bake 20 minutes or until browned and almost tender.
- Toss broccoli with 1 Tbsp oil, ¼ tsp salt and ½ tsp pepper; add to baking sheet with squash.
- Bake 5 to 10 minutes longer or until broccoli and squash are tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
493
|
141
|
634
|
| Fat (g) | 26 | 7 | 33 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 60 | 3 | 63 |
| Carb (g) | 3 | 20 | 23 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 638 | 319 | 957 |
Clean Eating Meal Plan
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