Roasted Vegetable Salad with Chicken Thighs

This delicious and healthy salad combines roasted vegetables with tender chicken thighs. The salad is dairy-free and lactose-free, making it perfect for anyone with dietary restrictions.

15m

Prep Time

30m

Cook Time

Servings

Ingredients

4 bone-in chicken thighs

2 large carrots, peeled and sliced

2 bell peppers, sliced

Instructions

Step 1

Preheat oven to 400°F.

Step 2

Line a baking sheet with foil.

Step 3

Place chicken thighs, carrots, and bell peppers on the baking sheet and season with salt and pepper.

Step 4

Roast the chicken and vegetables for 30 minutes, flipping the chicken once halfway through cooking.

Step 5

Remove from the oven and let the chicken rest for 5 minutes before slicing.

Step 6

Divide the vegetables and chicken among 4 plates to serve.