Baked Chicken and Vegetables

A high-protein, gluten-free sheet-pan dinner: chicken thighs, potatoes, carrots, zucchini and peppers tossed in olive oil with thyme and paprika, roasted until golden.

Ingredients

• 700 g chicken thighs
• 500 g (3 medium) potatoes
• 150 g (1 large) carrot
• 250 g (1 large) zucchini
• 150 g (1) red bell pepper
• 120 g (1 medium) onion
• 45 g (3 tbsp) olive oil
• 10 g (3 cloves) garlic
• 3 g (1 tbsp) dried thyme
• 4 g (2 tsp) sweet paprika
• 10 g (2 tsp) salt

Instructions

1. 1

   Preheat the oven to 200 °C. Cut the potatoes into wedges, the carrot into 1 cm rounds, the zucchini and red bell pepper into large chunks and the onion into eighths.

2. 2

   Mix the olive oil with the crushed garlic, thyme, sweet paprika and salt.

3. 3

   Rub two-thirds of the mixture over the chicken thighs, potatoes, carrot and onion, spread them in a single layer on a large baking tray and roast at 200 °C for 25 minutes.

4. 4

   Toss the zucchini and pepper with the remaining mixture, add them to the tray and turn the vegetables once.

5. 5

   Roast for another 20-25 minutes, until the chicken is cooked through (75 °C inside) and golden and the potatoes are tender. Serve with the pan juices.

Nutrition

Per serving