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Photo of Rosemary chicken thighs with roasted potatoes and carrots by WW

Rosemary chicken thighs with roasted potatoes and carrots

5
Points®
Total Time
1 hr 15 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
Swap in other root veggies for the carrots, if desired, or add some red onion wedges for a touch of sweetness and flavor.

Ingredients

Cooking spray

4 spray(s)

Uncooked skinless boneless chicken thigh

1 pound(s), 4 [4-oz] thighs

Olive oil

1 Tbsp, divided

Garlic

2 clove(s), minced

Lemon zest

1 tsp, grated

Fresh lemon juice

1 Tbsp

Dried rosemary

1½ tsp

Dried thyme

1 tsp

Kosher salt

1 tsp, or to taste, divided

Black pepper

½ tsp, or to taste

Uncooked new potatoes

8 potato(es), quartered

Carrots

2 large, cut into 1-inch chunks

Instructions

  1. Combine the chicken, 1 1⁄2 tsp oil, garlic, lemon zest and juice, rosemary, thyme, and 1⁄2 tsp salt in a large zip-close plastic bag. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 30 minutes or up to overnight. (You can also use a glass container with a lid.)
  2. Preheat the oven to 425°F. Coat a large sheet pan with cooking spray.
  3. Toss the potatoes and carrots with the remaining 1 1⁄2 tsp oil, remaining 1⁄2 tsp salt, and pepper in a medium bowl, and spread in an even layer on the prepared pan. Bake for 10 minutes. Remove the pan from the oven, toss the potatoes and carrots, and move them to one side of the pan. Remove the chicken from the marinade and place on the empty side of the baking pan. Discard the marinade. Roast until the chicken is cooked through and the potatoes and carrots are tender and browned, about 20 minutes.
  4. Serving size: 1 chicken thigh and 1/4 of the potatoes and carrots

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