Rosemary chicken thighs with roast potatoes
8
Points®
Total Time
36 min
Prep
6 min
Cook
30 min
Serves
4
Difficulty
Moderate
The epitome of comfort food, this roasted chicken dish comes together in about 30 minutes. Marinate the chicken during the work day and by dinnertime it is deeply flavored and ready to roast. Using the oven's heating time jumpstarts the cooking time for the potatoes and cuts out the wasted time waiting for the oven to reach the right temperature. Add more roasted veggie goodness to this one-pan dish by adding 2 carrots, cut into 1-inch chunks, with the potatoes. A side of quickly sauteed green beans completes the plate for a slam-dunk family pleasing meal.
Ingredients
Uncooked skinless boneless chicken thigh
1 pound(s), 4 (1⁄4-pound) trimmed
Olive oil
2 tsp
Garlic
2 clove(s), minced
Lemon zest
1 tsp, grated
Lemon juice canned or bottled
1 Tbsp
Dried rosemary
1½ tsp
Dried thyme
1 tsp
Table salt
¾ tsp
Uncooked potato
6 small, new potatoes variety, scrubbed and quartered