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HEALTHY Eats: Roast Chicken Thighs with Vegetables

Kristina Marinkovich, author of the cookbook “H.E.A.L.T.H.Y. Eats”, shares a recipe for Roast Chicken Thighs with Vegetables.

Roast Chicken Thighs with Vegetables

1 package boneless skinless chicken thighs

1 package of butternut squash cut rotini style (or cubed)

1 package of brussel sprouts halved

2 small-medium sized zucchinis sliced

Extra Virgin Olive Oil (EVOO)

Seasonings of Choice

Preheat oven to 400 degrees. Spray baking dish with nonstick spray. Slice/chop/dice veggies to liking and add to dish. Drizzle with EVOO and desired spices. Place chicken thighs over top of vegetables and drizzle with additional EVOO and spices. Bake at 400 for 30 minutes. Flip chicken over and return to oven for additional 20-30 minutes until chicken is baked completely.

*You can use any kind of vegetable that you like for this recipe. I have also used carrots, broccoli, cauliflower and fresh green beans. Likewise, you can also use chicken breast instead of chicken thighs if you prefer.

Get your copy of Kristina’s “H.E.A.L.T.H.Y. Eats” cookbook today by email. The proceeds go to Lifeline Humanitarian Organization Chicago. The organization benefits the handicapped, orphans, and disabled of Serbia.

 

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