Looking for an easy make-ahead post-workout meal? This one has it all: protein, healthy fat, and Paleo carbs all in one dish. It’s fast to throw together, and when it’s done, just divide it out into individual containers for grab-and-go meals all week (reheated or cold, depending on your preference and microwave options).
But even if you’re not one of your gym’s super-dedicated Tupperware slingers, this is a simple and flavor-packed dinner option all on its own. Chicken thighs are a double win over chicken breasts: they have much more flavor, and they’re also much cheaper. Add a savory vinaigrette with a nice bite from the mustard, and it’s an easy and affordable recipe to make for family dinner.
The only thing this is missing to make a complete meal is some non-starchy vegetables. But that’s easy to fix: add a big leafy salad or some quick roasted asparagus and you’ll be all set to go with barely any extra time. Roasted Chicken Thighs with Sweet Potatoes Recipe
SERVES: 4 PREP: 20 min. COOK: 50 min. Ingredients
2 lbs. chicken thighs, bone in, skin on;
1 tsp. olive oil;
3 to 4 sweet potatoes , sliced;
4 shallots, sliced;
4 garlic cloves, minced;
Fresh tarragon sprig;
Sea salt and freshly ground black pepper; Ingredients for the vinaigrette 3 tbsp. olive oil; 2 tbsp. red wine vinegar ; 2 tsp. Dijon mustard; 2 tsp. Italian seasoning; Sea salt and freshly ground black pepper; Preparation > Preheat your oven to 375 F. Season each chicken thigh with minced garlic, sea salt, and freshly ground black pepper. Arrange the sliced sweet potatoes at the bottom of a baking dish and cover with the sliced shallots. Season to taste with sea salt and black pepper. Place the chicken thighs, skin side up, on top of the shallots. In a bow,l combine all the ingredient for the herb vinaigrette. Drizzle the vinaigrette all over the baking dish. Place some fresh tarragon sprigs over the chicken. Bake in the oven for 45 to 50 minutes.