Oven Roasted Rosemary Chicken Thighs for Meal Prep
Sometimes, a simple and trusty recipe for chicken and rice is all you need. Here are some skin-on chicken thighs, seasoned with home-grown rosemary and little else.
Servings: 6
Ingredients
Chicken thighs
- 1 kg boneless skin on chicken thighs
- 2 sprigs fresh rosemary
- 1 tbsp olive oil
- 1 tbsp lemon or lime juice
- 1 tsp garlic paste or finely minced garlic
- Salt and pepper to taste
Vegetables
- 4 zucchini
- 2 medium carrots
- 3 cloves of garlic
Instructions
- Mix marinade ingredients with chicken thighs and refrigerate overnight.
- The next day, begin by starting the rice cooker.
- Preheat oven to 200C/400F. Line a baking sheet with aluminium foil and parchment paper.
- Roast chicken thighs for 30 minutes, skin side up.
- In the meantime, prepare and cook the vegetables.
- Assemble and serve.
Notes
Always eat your veggies! This is just what I felt like that day, feel free to use whatever vegetables you like. I usually portion about 300g per meal.