Meal-Prep Sheet-Pan Chicken Thighs
Cook up six servings of chicken at once with this quick and easy meal-prep recipe: you'll have recipe-ready cooked chicken in the fridge for throw-together lunches and dinners throughout the week. This simple sheet-pan chicken thigh recipe gets an easy burst of flavor from dried oregano and a clove of garlic.
Servings
6 servings
Prep Time
15 minutes
Total Time
30 minutes
Ingredients
- 1 3/4pounds boneless, skinless chicken thighs, trimmed
- 2teaspoons extra-virgin olive oil
- 1large clove garlic, minced
- 1teaspoon kosher salt
- 1teaspoon dried oregano
Instructions
- Preheat oven to 425ºF. Line a baking sheet with parchment paper.
- Place chicken in a large bowl. Add oil, garlic, salt and oregano; toss until well coated. Arrange the chicken on the prepared pan. Roast until cooked through, 18 to 22 minutes.
Tips
Refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition Facts
Per serving (recipe makes 6 servings)
| Calories | 206.09kcal |
|---|---|
| Carbohydrate Total | 0.28g |
| Total Sugars | 0.01g |
| Added Sugars | 0g |
| Fiber | 0.08g |
| Total Fat | 11.15g |
| Saturated Fat | 2.87g |
| Mono Saturated Fat | 5g |
| Cholesterol | 88.11mg |
| Sodium | 393.55mg |
| Protein | 24.52g |
| Potassium | 183.26mg |
| Calcium | 14.34mg |
| Folate | 7.26mcg |
| Iron | 1.46mg |
| Omega-6 | 2g |
| Trans Fatty Acid | 0g |
| Vitamin A | 63.58IU |
| Vitamin C | 0.16mg |
| Vitamin E | 1mg |
| Zinc | 3mg |
| Phosphorus | 146.88mg |
| Vitamin B3 | 5mg |
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