Herbed Chicken Thighs With Roast Potatoes Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Garlic2 Clove (10 gm), minced
 Dijon mustard1 Tablespoon
 Grated lemon zest1 Teaspoon
 Dried oregano1 Teaspoon
 Ground coriander1⁄2 Teaspoon
 Olive oil2 Teaspoon
 Salt3⁄4 Teaspoon
 Boneless skinless chicken thighs4
 Baking potatoes6 Ounce, scrubbed and cut into 1/2-inch cubes (2 Small Sized)

Nutrition Facts

Serving size: Complete recipe

Calories 677 Calories from Fat 332

% Daily Value*

Total Fat 37 g57.2%

Saturated Fat 9 g44.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1466.1 mg61.1%

Total Carbohydrates 41 g13.6%

Dietary Fiber 6.7 g26.7%

Sugars 1.6 g

Protein 53 g105.2%

Vitamin A 7% Vitamin C 37.1%

Calcium 14.4% Iron 24.2%

*Based on a 2000 Calorie diet

Directions

Combine the garlic, Dijon mustard, zest, oregano, coriander, 1 teaspoon of the oil, and 1/2 teaspoon of the salt in a zip-close plastic bag; add the chicken.
Squeeze out the air and seal the bag; turn to coat the chicken.
Refrigerate, turning the bag occasionally, at least 20-30 minutes or up to 1 day.
Toss the potatoes with and the remaining 1 teaspoon oil and 1/4 teaspoon salt in a small bowl.
Spray a baking sheet with nonstick spray and lay the potatoes on the sheet in a single layer.
Place the potatoes in the oven and preheat the oven to 425°F.
When the oven reaches 425°F, remove the potatoes from the oven, stir them, and push them to one side.
Place the chicken on the baking sheet and return to the oven.
Bake until the chicken is cooked through and the potatoes are tender and browned, about 20 minutes.
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