Rosemary chicken thighs with roasted potatoes and carrots
1
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)
Olive oil
1 Tbsp
Garlic
2 clove(s)
Lemon zest
1 tsp
Fresh lemon juice
1 Tbsp
Dried rosemary
1½ tsp
Dried thyme
1 tsp
Kosher salt
1 tsp
Black pepper
½ tsp
Uncooked new potatoes
8 potato(es)
Carrots
2 large
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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