Here's an easy yummy healthy dinner recipe! My family enjoyed this one - good any time of year! I found it in my WW momentum Cookbook.
Rosemary Chicken Thighs With Roast Potatoes
4 (1/4 lb) skinless, boneless chicken thighs, trimmed
2 teaspoons olive oil
2 garlic cloves, minced
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 1/2 teaspoons dried rosemary
1 teaspoon dried thyme
3/4 teaspoon salt
6 small new potatoes, scrubbed and quartered (can also add in 2 chopped carrots if desired)
1. Combine the chicken, 1 teaspoon of the oil, the garlic, lemon zest and juice, rosemary, thyme, and 1/2 teaspoon of the salt in large ziploc bag. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 30 minutes or up to overnight.
2. Toss together the potatoes and the remaining 1 teaspoon oil and 1/4 teaspoon salt in medium bowl. Spray baking sheet with nonstick spray and spread the potatoes on the baking sheet. Place the potatoes in the oven and turn the oven on to 425 degrees F. When the temperature reaches 425, remove the potatoes from the oven. Toss the potatoes, then push them to one side of the pan.
3. Remove the chicken from the marinade and place on the baking sheet. Discard the marinade. Roast until the chicken is cooked through and the potatoes are tender and browned, about 20 minutes.
Per serving (1 piece chicken and 1/2 cup potatoes): 273 cal, 11 g fat, 2 g fiber, 6 WW pts
Isn't that simple? Have you forgotten about chicken thighs because so many recipes call for chicken breasts? Give this a try! I'm linking this up to Tasty Tuesday with Balancing Beauty and Bedlam!
Have a healthy day!