Nutrition Facts

Serving Size½ of recipe
Total Fat10.5 g
Saturated Fat2 g
Sodium813 mg
Total Carbohydrate22 g
Dietary Fiber5.5 g
Protein29.5 g

Servings and Times


Ingredients and Preparation

Leek, sliced½
Parsnips, cut into 2-inch sticks1 cup
Medium carrots, cut into 2-inch sticks2
Chicken thighs4
Olive oil2 teaspoons
Reduced-sodium chicken broth½ cup
Dried thyme½ teaspoon
Salt¼ teaspoon
Freshly ground pepper1/8 teaspoon
  1. Directions
  2. Preheat oven to 450˚F.
  3. Combine leek, parsnip, and carrot in an oven-safe baking dish.
  4. Place chicken on top of the veggies and then drizzle with olive oil. Pour broth around chicken and then season the whole dish with the thyme, salt, and pepper.
  5. Bake for 30 minutes, or until chicken is cooked through. (Cover with foil if chicken starts to get too brown.)