Paprika Roast Chicken with Carrots
Nutrition per serving
| Calories | 592 kcal |
| Protein | 36.2 g |
| Carbs | 18.3 g |
| Fats | 42.2 g |
| Saturated Fat | 10.1 g |
| Monounsaturated Fat | 20 g |
| Polyunsaturated Fat | 8.1 g |
| Sugars | 6.7 g |
| Fiber | 6.5 g |
| Sodium | 263 mg |
Ingredients
| Chicken Thigh (with skin) | |
| Paprika | |
| Carrots, baby | |
| Kale | |
| Garlic | |
| Olive Oil | |
| Granulated garlic | |
| Dried Oregano | |
| Black Pepper |
Preparation
1. Preheat oven to 350F (180 C).
2. Mix together paprika, oregano, granulated garlic, salt (optional) and ground black pepper.
3. Rub chicken thigh with this mixture evenly on all sides and under the skin. Set aside.
4. Peel and halve garlic.
5. Spread garlic, chopped kale and baby carrots in one small ovenproof baking dish. Drizzle with some olive oil, then toss gently.
6. Place chicken thigh on top of vegetables skin-side up.
Cooking
1. Place baking dish inside the oven and bake chicken and vegetables for about 35 minutes, or until chicken is cooked throughout and the vegetables are tender.
2. Place roasted vegetables on a serving platter, top with roasted chicken.