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. Source: EatingWell Magazine, March/April 2017

Carolyn Casner


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

353 calories; 21 g total fat; 3.8 g saturated fat; 104 mg cholesterol; 472 mg sodium. 740 mg potassium; 17.7 g carbohydrates; 2.8 g fiber; 2 g sugar; 22 g protein; 547 IU vitamin a iu; 12 mg niacin equivalents; 1 mg vitamin b6; 17 mg vitamin c; 49 mcg folate; 54 mg calcium; 2 mg iron; 49 mg magnesium;

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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