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Roasted Chicken Thighs with Vegetables

Yield: 4 servings
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Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes

Ingredients

  • 4 chicken thighs (bone in with skin)
  • 1/2 lb. mini red potatoes
  • 1 cup baby carrots
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground mustard

Instructions

  • Preheat oven to 425 degrees F.
  • Use paper towel to pat dry the chicken thighs.
  • In a small bowl mix together the garlic powder, onion powder, oregano, paprika, salt, pepper, chili powder and dry mustard.
  • Cut the potatoes into bite-size pieces.
  • Spray a casserole dish with nonstick cooking spray. Add the potatoes and carrots. Sprinkle with the seasoning.
  • Add the seasoning to both sides of the chicken thighs and place the chicken on top of the vegetables, skin side up.
  • For extra flavorful chicken put some of the seasoning under the skin.
  • Bake 35-40 minutes, until the vegetables are tender and the chicken has an internal temperature of 165 degrees.