Rating: 5 stars
2 Ratings
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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


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

3 oz. chicken & 3/4 cup vegetables each
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.

1 starch, 1/2 vegetable, 2 1/2 lean meat, 3 fat