1 Pan Mexican Roasted Chicken Thighs and Veggies
- Total Time: 45
- Yield: 4
Ingredients
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4 chicken legs (preferably pasture-raised)
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1 tsp cumin
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1 tsp salt
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1 small head of red cabbage, sliced
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1 onion, sliced
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2 avocados
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Cilantro and lime for garnish
Instructions
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Preheat oven to 400F.
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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.
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Top the chicken with salt and cumin. Place veggies and chicken in the oven and cook for 35 minutes.
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Remove from oven and allow to cool for 5 minutes. Meanwhile, chop up cilantro, slice lime, and avocado.
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Plate with cabbage, avocado, cilantro, lime, and chicken.
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Enjoy!
Nutrition
- 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
