1 Pan Mexican Roasted Chicken Thighs and Veggies

by Valentin Jed


clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

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
0 comment

You may also like

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More