Roasted Chicken Thighs, Potatoes & Scallions with Herb Vinaigrette

Roasted Chicken Thighs, Potatoes & Scallions with Herb Vinaigrette

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From: EatingWell Magazine, March/April 2017

Roasting chicken thighs directly on top of the vegetables bastes the scallions and potatoes with delicious drippings in this healthy dinner recipe. Serve with steamed broccoli, sautéed spinach or a mixed green salad.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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 (1-1¼ 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

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 450°F.
  2. Toss potatoes and scallions with 4 teaspoons oil and ¼ 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 ¼ teaspoon each pepper and salt. Roast until an instant-read thermometer inserted into the thickest part registers 165°F and the potatoes are tender, 18 to 20 minutes.
  3. Meanwhile, whisk the remaining 2 tablespoons oil and ¼ teaspoon pepper with vinegar, herbs, mustard and shallot in a small bowl. Serve drizzled over the chicken and vegetables.

Nutrition information

  • Serving size: 3 oz. chicken & ¾ cup vegetables each
  • Per serving: 353 calories; 21 g fat(4 g sat); 3 g fiber; 18 g carbohydrates; 22 g protein; 49 mcg folate; 104 mg cholesterol; 2 g sugars; 0 g added sugars; 547 IU vitamin A; 17 mg vitamin C; 54 mg calcium; 2 mg iron; 472 mg sodium; 740 mg potassium
  • Nutrition Bonus: Vitamin C (28% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ vegetable, 2½ lean meat, 3 fat

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