I love everything about this one pan meal! It’s an easy to make chicken recipe, minimal prep time and it’s inexpensive.
Beef has been really expensive lately and I cook with chicken breast a lot, so I wanted to try something different.
I actually dark meat but since it is higher in points I don’t cook with it as often.
I was at the grocery store the other day and they hardly had any chicken. They had two packs of chicken thighs so I grabbed one.
There were 10 chicken thighs (bone in with skin) in the pack for only $7.78. I know I can get at least a couple of meals out of that.
The pack itself was 1.59 lbs. I used 4 chicken thighs so I calculated it as 3/4 lb.
Potatoes are 0 points for me so the only points in this recipe come from the chicken thighs. Each serving is only 6 points for me.
Click here to view your WW Personal Points and track it on your app.
How to make Roasted Chicken Thighs with Vegetables:
The first thing I did was pat dry the chicken with paper towels. The seasoning will stick to it much better if it’s dry.
I used a dry rub to season the chicken and vegetables. It was a combination of garlic powder, onion powder, oregano, paprika, salt, pepper, chili powder and dry mustard.
Mix it all together in a small bowl.
For the vegetables I used mini red potatoes and baby carrots. I cut the red potatoes into small bite-size pieces so they would cook all the way through.
Then I sprayed a casserole dish with nonstick cooking spray and added the red potatoes and carrots.
Next I added some of the seasoning to the vegetables and both sides of the chicken thighs. Place the chicken on top of the vegetables with the chicken skin facing up.
If you want your chicken to be extra flavorful you can add seasoning under the skin.
Before putting it in the oven I sprayed the vegetables and chicken with olive oil spray.
Bake for 35-40 minutes at 400 degrees F.
Use a meat thermometer to check the internal temperature of the chicken, it should be 165 degrees F.
This meal is so easy and delicious!
Yield: 4 servings
Click here to view your WW Personal Points and track it on your app.
- 4 chicken thighs (bone in with skin)
- 1/2 lb. mini red potatoes
- 1 cup baby carrots
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground mustard
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Preheat oven to 425 degrees F.
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Use paper towel to pat dry the chicken thighs.
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In a small bowl mix together the garlic powder, onion powder, oregano, paprika, salt, pepper, chili powder and dry mustard.
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Cut the potatoes into bite-size pieces.
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Spray a casserole dish with nonstick cooking spray. Add the potatoes and carrots. Sprinkle with the seasoning.
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Add the seasoning to both sides of the chicken thighs and place the chicken on top of the vegetables, skin side up.
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For extra flavorful chicken put some of the seasoning under the skin.
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Bake 35-40 minutes, until the vegetables are tender and the chicken has an internal temperature of 165 degrees.
Here are some more WW friendly recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!
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