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


Recipe Summary

15 mins
30 mins


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; protein 22g; carbohydrates 17.7g; dietary fiber 2.8g; sugars 2.2g; fat 21g; saturated fat 3.8g; cholesterol 104.1mg; vitamin a iu 547.1IU; niacin equivalents 11.6mg; vitamin b6 0.8mg; vitamin c 17mg; folate 49.4mcg; calcium 53.7mg; iron 2.4mg; magnesium 48.8mg; potassium 740.5mg; sodium 471.7mg; thiamin 0.2mg; calories from fat 188.8kcal.

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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