Ingredients and Weight:
- 8 boneless, skinless chicken thighs (about 2 pounds)
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 2 pounds small potatoes, halved
- 1 pound carrots, peeled and cut into 2-inch pieces
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, combine chicken thighs, onion, celery, carrots, parsley, thyme, salt, pepper, and olive oil. Toss to coat well.
- In a separate bowl, toss potatoes and carrots with olive oil.
- Stuff the chicken thighs with the vegetable mixture.
- Place chicken thighs in a roasting pan and arrange potatoes and carrots around them.
- Roast for 1 hour, or until chicken thighs are cooked through and potatoes are tender.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15g
- Protein: 30g
- Carbohydrates: 35g
Dish Characteristics:
- Savory and flavorful
- Tender and juicy chicken thighs
- Roasted and caramelized vegetables
- Perfect for a special occasion or weeknight meal
User Comments:
- "This dish was absolutely delicious! The chicken was so tender and juicy, and the vegetables were roasted to perfection."
- "I made this for my family, and they all loved it. It's a great way to use up leftover chicken."
- "This recipe is so easy to follow, even for a beginner cook like me."
Special Precautions and Tips:
- Make sure to cook the chicken thighs until they reach an internal temperature of 165°F (74°C) to ensure they are cooked through.
- If you don't have boneless, skinless chicken thighs, you can use bone-in, skin-on thighs and remove the bones and skin after cooking.
- This dish can be made ahead of time and reheated before serving.
