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Herb-Roasted Chicken Thighs

Herb-Roasted Chicken Thighswith Root Vegetables, Broccolini, and Buttermilk Dressing

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On the menu Dec 17 — Dec 23

We love roasting proteins over vegetables for many reasons. First, the juices from the meat add even more flavor to the veggies, but second (and most important), the method is super simple and only involves a baking sheet. Here, chicken thighs are roasted over parsnips, beets, carrots, and broccolini for a deliciously easy dinner with minimal cleanup. Buttermilk dressing studded with chive and dill is drizzled on top for the perfect creamy flourish. 

  • Low Carb Diet
  • < 600 Calories
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Elana

By Chef Elana

Calories570
Protein61g
Total Carb35g
Total Fat21g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red beets
    red beets
  • carrots
    carrots
  • parsnips
    parsnips
  • broccolini
    broccolini
  • shallot
    shallot
  • garlic
    garlic
  • thyme
    thyme
  • dill
    dill
  • chives
    chives
  • chicken thighs
    chicken thighs
  • lemon
    lemon
  • mayonnaise
    mayonnaise
  • buttermilk
    buttermilk
  • nonfat Greek yogurt
    nonfat Greek yogurt

What You'll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet