Paleo Baked Chicken Thighs with Roasted Carrots
A quick, simple, and satisfying paleo dish. Tender, juicy chicken thighs paired with roasted carrots. A healthy, delicious option.
Ingredients
- 4 bone-in skin-on chicken thighs
- 4 medium carrots peeled and cut into sticks
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper for easy cleanup.
- Place the chicken thighs on one side of the sheet and the carrots on the other.
- Drizzle olive oil over the chicken and carrots. Sprinkle with garlic powder, onion powder, thyme, salt, and pepper.
- Toss the carrots gently to coat evenly with the oil and seasonings.
- Bake for 35-40 minutes or until the chicken is golden brown and fully cooked (internal temperature should reach 165°F).
- Serve immediately, and enjoy the delicious simplicity!
Notes
📊 Nutritional Values (per serving)
- Calories: 380
- Total Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 31g
💪 Vitamins & Minerals (per serving)
- Vitamin A: 120%
- Vitamin C: 10%
- Iron: 8%
- Vitamin K: 7%
- Magnesium: 6%
💁♀️ Flavor Tips
- For extra crispness on the chicken, broil the thighs for the last 2-3 minutes of baking.
- Add a squeeze of lemon over the chicken and carrots after baking to brighten the flavors.
- Throw in some fresh rosemary or parsley for an herbal twist.
- If you love heat, sprinkle some chili flakes over the carrots.
- Use bone broth instead of water for an even richer flavor if you make a sauce.