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.

Carolyn Casner
Source: EatingWell Magazine, March/April 2017


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • 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.

  • 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 Facts

352.5 calories; protein 22g 44% DV; carbohydrates 17.7g 6% DV; exchange other carbs 1; dietary fiber 2.8g 11% DV; sugars 2.2g; fat 21g 32% DV; saturated fat 3.8g 19% DV; cholesterol 104.1mg 35% DV; vitamin a iu 547.1IU 11% DV; niacin equivalents 11.6mg 89% DV; vitamin b6 0.8mg 48% DV; vitamin c 17mg 28% DV; folate 49.4mcg 12% DV; calcium 53.7mg 5% DV; iron 2.4mg 13% DV; magnesium 48.8mg 17% DV; potassium 740.5mg 21% DV; sodium 471.7mg 19% DV; thiamin 0.2mg 25% DV; calories from fat 188.8kcal; percent of calories from carbs 20; percent of calories from fat 54; percent of calories from protein 25; percent of calories from sat fat 9.

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Rating: 5 stars
Super simple and extremely tasty. The herb vinaigrette is totally unnecessary---the flavors from the chicken potatoes and green onions are plenty! The chicken basically bastes the potatoes as it cooks which are in turn delicious. The green onions soften and char and pair wonderfully with the potatoes too. Read More