1 Pan Mexican Roasted Chicken Thighs and Veggies

by Valentin Jed


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1 Pan Mexican Roasted Chicken Thighs and Veggies

  • Author: Valentin Jed
  • Total Time: 45
  • Yield: 4


  • 4 chicken legs (preferably pasture-raised)

  • 1 tsp cumin

  • 1 tsp salt

  • 1 small head of red cabbage, sliced

  • 1 onion, sliced

  • 2 avocados

  • Cilantro and lime for garnish


  1. Preheat oven to 400F.

  2. Chop up onion and cabbage and spread across a baking sheet. Set chicken legs on top of veggies (or alternatively if you have a roasting rack, you can prop up the chicken a few inches above the veggies). As the chicken cooks, the good, delicious fats from the chicken will drip out onto the veggies helping them cook and absorb even more flavor.

  3. Top the chicken with salt and cumin. Place veggies and chicken in the oven and cook for 35 minutes.

  4. Remove from oven and allow to cool for 5 minutes. Meanwhile, chop up cilantro, slice lime, and avocado.

  5. Plate with cabbage, avocado, cilantro, lime, and chicken.

  6. Enjoy!


  • Serving Size: 1
  • Calories: 376.6
  • Sugar: 5.9
  • Sodium: .9
  • Fat: 18.1
  • Saturated Fat: 3.7
  • Trans Fat: 0.1
  • Carbohydrates: 18
  • Fiber: 8.6
  • Protein: 37.6
  • Cholesterol: 156.2

1 Pan Mexican Roasted Chicken Thighs and Veggies
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