Allspice & Thyme Roasted Chicken & Vegetables

Allspice & Thyme Roasted Chicken & Vegetables

  • Recipe Serves: 4
  • Prep Time 15 min
  • Cook Time 35 min

Ingredients:

  • 2 Tbsp. Country Crock® Spread
  • 1 tsp. grated lime peel
  • 1 tsp. dried thyme leaves
  • 1/2 tsp. ground allspice
  • 4 bone-in, skinless chicken thighs, (about 1 1/2 lbs.)
  • 2 cups chunks butternut squash
  • 1 medium onion or red onion, cut into thin wedges
  • 1 ripe plantain, sliced
  • 2 Tbsp. lime juice
  • 2 cups hot cooked brown rice

Directions:

  1. Preheat oven to 425°.
  2. Combine Country Crock® Spread, lime peel, thyme and allspice in small bowl; set aside.
  3. Arrange chicken, squash, onion and plantain on aluminum-foil-lined baking sheet. Brush all sides of chicken and vegetables with Spread mixture; season, if desired, with salt and pepper.
  4. Roast chicken and vegetables 35 minutes or until chicken is thoroughly cooked and vegetables are tender. Toss chicken and vegetables with lime juice. Garnish, if desired, with fresh thyme, cilantro or parsley. Serve with brown rice.

Tip: Serve with a mixed green salad to round out the meal.

Cost per recipe*: $4.96.
Cost per serving*: $1.24.

*Based on average retail prices at national supermarkets.

Nutritional Information

Nutritional Information

Nutritional Information
Portion 1 serving Servings Per Conatiner Value Amount Per Serving Nutrient Type
Portion 1 serving
Amount Per Serving
Calories 410
Calories from Fat 110
Total Fat 12 g
Saturated Fat 3.5 g
Trans Fat 0 g
Cholesterol 130 mg
Sodium 150 mg
Total Carbs 49 g
Dietary Fiber 5 g
Sugars 10 g
Protein 28 g
Calcium 6 %
Iron 15 %
Potassium 840 mg
Omega-3 0.27 g
Omega-6 2.87 g
Vitamin C 50 %
Vitamin A 160 %
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