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Oven-Baked Chicken Thighs With Veggies
An easy, one-skillet dinner.
Prep Time
15
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course:
Dinner, Main Course
Cuisine:
American
Servings:
4
servings
Calories:
315
kcal
Equipment
1 Large, cast iron skillet
Ingredients
1
tbsp.
oil
1
lb.
chicken thighs
1
lb.
asparagus
(cleaned and trimmed)
1½
cups
grape tomatoes
½
tsp.
salt
½
tsp.
ground pepper
1
tsp.
garlic granules
(or garlic powder)
Instructions
Preheat the oven to 375°F. Spray a castiron skillet with oil, using an oil sprayer, and heat the skillet.
Place the chicken thighs into the hot skillet.
Season one side of the chicken while browning.
Flip the chicken and season the other side while browning.
Add the asparagus to the skillet.
Add the tomatoes to the skillet.
Place the skillet in the oven and bake for 40-50 minutes or until the chicken reaches an internal temperature of 165°F. Serve while hot.
Video
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
0.5
the recipe
|
Calories:
315
kcal
|
Carbohydrates:
8
g
|
Protein:
22
g
|
Fat:
23
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
111
mg
|
Sodium:
384
mg
|
Potassium:
606
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
1413
IU
|
Vitamin C:
14
mg
|
Calcium:
44
mg
|
Iron:
3
mg