Roasted Chicken Thighs With Baby Potatoes, Carrots & Rice

Nutrition (whole meal)

Calories

850 kcal

Protein

56g

Carbs

98g

Fat

29g

Fiber

7g

Meal type

lunch

Tag

Bulking

Ingredients

• Chicken Thigh, Roasted

  2 piece

  420 cal · 46g protein

• Baby Potato, Roasted

  4 each

  200 cal · 5g protein

• Carrot, Roasted

  2 each

  30 cal · 1g protein

• White Rice, Cooked

  1 cup

  200 cal · 4g protein

Preparation

1. Preheat oven to 400°F (200°C) and season chicken and vegetables with salt, pepper and herbs.
2. Arrange chicken, baby potatoes, and carrots on a roasting pan with a little oil.
3. Roast until chicken reaches 165°F and vegetables are tender, about 30–40 minutes, turning once.
4. Cook white rice separately according to package instructions.
5. Rest chicken 5 minutes, then assemble chicken, roasted potatoes and carrots over rice and serve.