Name: Budget Sunday Reset Dinners Healthy $5 Easy Meal Prep
Cook time: 50 min
Total time: 50 min
Ingredients: 4 large bone-in, skin-on chicken thighs (roughly 1.5 lbs); 2 large sweet potatoes, cubed into 1-inch pieces; 1 lb carrots, peeled and sliced into rounds; 1 large red onion, cut into thick wedges; 2 tablespoons olive oil; 1 tablespoon dried rosemary or thyme; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; Salt and black pepper to taste; 2 cups cooked quinoa or brown rice (for serving)

Ingredients

Scale

4 large bone-in, skin-on chicken thighs (roughly 1.5 lbs)
2 large sweet potatoes, cubed into 1-inch pieces
1 lb carrots, peeled and sliced into rounds
1 large red onion, cut into thick wedges
2 tablespoons olive oil
1 tablespoon dried rosemary or thyme
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and black pepper to taste
2 cups cooked quinoa or brown rice (for serving)

Instructions

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier. Wash and chop the sweet potatoes, carrots, and red onion. Ensure the vegetable pieces are relatively uniform in size so they cook evenly.
Place the chicken thighs and chopped vegetables into a large mixing bowl. Drizzle with olive oil and sprinkle with dried rosemary, garlic powder, smoked paprika, salt, and pepper. Toss everything together until the chicken and vegetables are thoroughly coated in the oil and spices. Alternatively, you can do this directly on the baking sheet to save a bowl.
Spread the mixture onto the prepared baking sheet in a single layer. Place the chicken thighs skin-side up between the vegetables. Make sure not to overcrowd the pan; if the ingredients are too cramped, they will steam rather than roast. Use two pans if necessary to ensure everything gets those crispy, caramelized edges.
Slide the baking sheet into the center rack of the oven. Roast for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are fork-tender. If you want extra crispy chicken skin, turn on the broiler for the last 2 to 3 minutes of cooking, watching closely to prevent burning.
Allow the meal to cool for about 10 minutes. Divide the cooked quinoa or rice into four meal prep containers. Top each container with one chicken thigh and a generous portion of the roasted vegetables. Seal the containers tightly and store them in the refrigerator for up to four days.

Cook Time: 50 minutes