Herb-Roasted Chicken with Sweet Potato and Zucchini
A flavorful gluten-free, dairy-free, paleo, soy-free, nut-free roasted chicken dish with sweet potatoes and zucchini, seasoned with fresh herbs, garlic, and lemon for a nutritious and balanced meal.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
430 calories
$9 per serving
$30 min
4 servings
gluten-free, dairy-free, paleo, soy-free, nut-free, any cuisine
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs
- 2 medium sweet potatoes, cubed
- 2 medium zucchinis, sliced
- 1 medium red onion, sliced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
Instructions
- 1.Preheat oven to 400°F (200°C).
- 2.Place cubed sweet potatoes, zucchini slices, and red onion on a baking sheet. Drizzle with 1 tbsp olive oil, season with salt, pepper, thyme, and rosemary, and toss to combine.
- 3.Rub chicken thighs with remaining olive oil, garlic, lemon juice, salt, and pepper.
- 4.Place chicken on the same baking sheet with vegetables.
- 5.Roast for 25–30 minutes, until chicken is cooked through and vegetables are tender.
- 6.Serve warm, garnished with extra lemon juice if desired.
Nutrition Information
16g
fat
32g
carbs
6g
fiber
34g
protein
Why this recipe
This recipe is high in lean protein, rich in fiber, vitamins, and minerals from vegetables, and uses olive oil and herbs for healthy fats and antioxidants.
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