Meal-Prep Sheet-Pan Chicken Thighs

Meal-Prep Sheet-Pan Chicken Thighs

1 Review
From: EatingWell.com, February 2018

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.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1¾ pounds boneless, skinless chicken thighs, trimmed
  • 2 teaspoons extra-virgin olive oil
  • 1 large clove garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. 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.
  • To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.
  • Tip: See how to meal-prep this recipe and a whole week's worth of dinners with this plan.

Nutrition information

  • Serving size: 1 chicken thigh (about 3 oz.)
  • Per serving: 206 calories; 11 g fat(3 g sat); 0 g fiber; 0 g carbohydrates; 25 g protein; 7 mcg folate; 88 mg cholesterol; 0 g sugars; 0 g added sugars; 64 IU vitamin A; 0 mg vitamin C; 14 mg calcium; 1 mg iron; 394 mg sodium; 183 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 4 lean protein, ½ fat

Reviews 1

March 21, 2018
profile image
By: sheiswan
OK as written, thought I was getting a sheet pan meal recipe so disappointed. Added veg to roast beside the thighs and was very good and I would have given yours more stars. Add some lemon zest and a spritz of the lemon juice at the end to taste.
More Reviews