Roasted Chicken Thighs, Potatoes & Scallions with Herb Vinaigrette


Roasting chicken thighs directly on top of the vegetables bastes the scallions and potatoes with delicious drippings in this healthy dinner recipe.

Prep Time:
15 mins
Additional Time:
15 mins
Total Time:
30 mins
4 servings

What Makes This Recipe Healthy?

Chicken thighs are a good source of protein and contain nutrients that can be a healthy addition to your diet. Eating protein-rich foods can support weight-management goals and bone health, among many other potential benefits. Bone-in thighs require more cooking time and chicken skin can contribute a lot of fat and calories to a dish, so we opted for boneless, skinless chicken thighs for this recipe. Boneless, skinless chicken thighs cook quickly and lend a lot of flavor with less fat.

We use new potatoes in our recipe, which have several health benefits. Potatoes are a delicious and nutrient-packed vegetable, especially if you eat the skin. Potatoes are high in fiber and are an excellent source of vitamin B6, vitamin C and potassium. Per serving, our dish is low in calories and is a good source of protein, vitamins and minerals.

What's the Best Temperature for Roasting Chicken Thighs?

We roast the boneless, skinless chicken thighs, potatoes and scallions on a large rimmed baking sheet at 450 degrees F. Roasting at 450 degrees F ensures all the ingredients are cooked through at the same time. It only takes about 18 to 20 minutes in the oven, making this dish a quick and easy weeknight dinner that you'll want to make again and again.

Additional reporting by Jan Valdez


  • 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 (1-1 1/4 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


  1. Preheat oven to 450 degrees F.

  2. 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.

  3. 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.


Large rimmed baking sheet

Nutrition Facts (per serving)

353 Calories
21g Fat
18g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 3 oz. chicken & 3/4 cup vegetables each
Calories 353
% Daily Value *
Total Carbohydrate 18g 6%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 22g 44%
Total Fat 21g 27%
Saturated Fat 4g 19%
Cholesterol 104mg 35%
Vitamin A 547IU 11%
Vitamin C 17mg 19%
Folate 49mcg 12%
Sodium 472mg 21%
Calcium 54mg 4%
Iron 2mg 13%
Magnesium 49mg 12%
Potassium 741mg 16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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