Categories: On The Go

Roasted Chicken Thighs with Potatoes

Today’s recipe is roasted chicken thighs with potatoes and special wild herb salsa, with extra tomato slices an option. This…

Today’s recipe is roasted chicken thighs with potatoes and special wild herb salsa, with extra tomato slices an option. This must-not-miss recipe is a healthy and nutritious fix after a long work day that is delicious and easy to make and enjoy with your family. This light dish is completely gluten-free, dairy-free and low-calorie.

Nutritional facts (per serving)

  • Calories: 353
  • Protein: 22 g
  • Fat: 21 g
  • Carbohydrates: 18 g
  • Sodium: 472 mg
  • Potassium: 740 mg
  • Cholesterol: 104 mg
  • Calcium: 54 mg
  • Iron: 2 mg
  • Vitamin A: 547 international units
  • Vitamin C: 17 mg
  • Serves: 4
  • Preparation: 15 minutes
  • Total time: 30 minutes

Ingredients

  • 340g potatoes, cut in 4
  • 4 tablespoons extra-virgin olive oil
  • 3/4 teaspoon ground pepper
  • 1/2 teaspoon salt
  • 4 large chicken thighs, skin and bone removed, chopped
  • 2 tablespoons vinegar
  • 2 tablespoons fresh chopped wild herbs (basil, parsley and oregano)
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon whole-grain mustard
  • 2 bunches chopped scallions

Instructions

  • Preheat the oven to 230 degrees (c)
  • In a large bowl, add the potatoes, scallions, 4 teaspoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper and toss well. Distribute evenly over a baking dish after covering with baking paper. Place chicken on top and drizzle with 2 teaspoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast for 18-20 minutes until the chicken and potatoes are well-done.
  • Meanwhile, mix the remaining oil, 1/4 teaspoon pepper, vinegar, wild herbs, mustard and shallot in a small bowl then drizzle over the chicken when it’s out of the oven and serve.

Source:

Source 1

Share
Published by
Eafa