March 26, 2025

Deadlift

5-5-5-5-5

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Oven-Baked Chicken Thighs with Carrots

Ingredients:

• 4 bone-in, skin-on chicken thighs

• 1 lb (about 450g) carrots, peeled and cut into sticks or rounds

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1 teaspoon dried thyme (or fresh if you have it)

• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Set your oven to 425°F (220°C).

2. Prep the Veggies: Place the carrots on a baking sheet. Drizzle with 1 tablespoon of olive oil, then sprinkle with salt, pepper, and half the thyme. Toss to coat evenly.

3. Season the Chicken: Pat the chicken thighs dry with a paper towel. Rub them with the remaining 1 tablespoon of olive oil, then season with garlic powder, paprika, thyme, salt, and pepper.

4. Arrange on the Pan: Nestle the chicken thighs skin-side up among the carrots on the baking sheet.

5. Bake: Roast in the oven for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy. The carrots should be tender and slightly caramelized.

6. Serve: Let the chicken rest for 5 minutes, then serve hot with the roasted carrots on the side.

Tips: You can swap carrots for other veggies like potatoes or zucchini — adjust cooking time as needed. Enjoy!

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Here is an article titled "Fasting, Feeding, and Exercise: Part 1" by PhD candidate (Queen's University) Kristi Storuschuck. The article dives into mainly energy metabolism and its effects on muscle. Muscle tissue quality and amount are a primary determinant of metabolic health.

https://brokenscience.org/fasting-feeding-and-exercise-part-1/