ROASTED CHICKEN THIGHS, POTATOES & SCALLIONS WITH HERB VINAIGRETTE

Roasting chicken thighs directly on top of the vegetables bastes the scallions and potatoes with delicious drippings in this healthy dinner recipe. 

 

MAKES 4 SERVING/ TOTAL TIME 30 MINUTES

INGREDIENTS

12 ounces new potatoes, quartered

2 bunches scallions, trimmed

4 tablespoons extra-virgin olive oil, divided

¾ teaspoon ground pepper, divided

½ teaspoon salt, divided

4 large boneless, skinless chicken thighs (1-1 1/4 pounds), trimmed

2 tablespoons sherry vinegar

2 tablespoons chopped fresh herbs, such as dill, thyme and/or parsley

1 tablespoon whole-grain mustard

1 tablespoon finely chopped shallot

METHOD


STEP 1

Preheat oven to 450 degrees F.

STEP 2

Toss potatoes and scallions with 4 teaspoons oil and 1/4 teaspoon each pepper and salt in a large bowl. Spread evenly on a large rimmed baking sheet. Place chicken on top; drizzle with 2 teaspoons oil and sprinkle with 1/4 teaspoon each pepper and salt. Roast until an instant-read thermometer inserted into the thickest part registers 165 degrees F and the potatoes are tender, 18 to 20 minutes.

STEP 3

Meanwhile, whisk the remaining 2 tablespoons oil and 1/4 teaspoon pepper with vinegar, herbs, mustard and shallot in a small bowl. Serve drizzled over the chicken and vegetables.

 

Nutrition Value

353 Kcal,

21g fat,

3.8g saturated fat,

2.8g fiber,

22g protein,

17.7g carbs