Dinner

Rosemary Chicken Thighs with Roast Potatoes is for Dinner.

Rosemary Chicken Thighs with Roast Potatoes takes 15 minutes to prepare.

Rosemary Chicken Thighs with Roast Potatoes takes 30 minutes to cook.

Rosemary Chicken Thighs with Roast Potatoes makes 4 servings.

The ingredients for Rosemary Chicken Thighs with Roast Potatoes are:

4 skinless, boneless chicken thighs, trimmed
2 tsp olive oil
2 garlic cloves, minced
1 tbsp lemon juice
1.5 tsp dried rosemary
1 tsp dried thyme
.75 tsp salt
3 med potatoes peeled and cut small
1 tsp lemon zest is optional

Here is how you make Rosemary Chicken Thighs with Roast Potatoes:

Mix 1 tsp oil, garlic, zest, juice, herbs, and 1/2 tsp salt in ziploc bag. Add chicken and coat. Refrigerate at least 30min or up to overnight. Mix potatoes with remaining 1 tsp of oil and remaining 1/4 tsp of salt. Place on greased baking sheet and put in oven and turn it on to 425. When it has reached 425, toss potatoes and push to one side of pan. Put chicken on pan and roast for about 20min. (longer if bone is in).Number of Servings: 4Recipe submitted by SparkPeople user AAIMOM.

The nutritional information for Rosemary Chicken Thighs with Roast Potatoes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 230.0

• Total Fat: 5.2 g
• Cholesterol: 57.3 mg
• Sodium: 505.6 mg
• Total Carbs: 29.0 g
• Dietary Fiber: 3.9 g
• Protein: 16.9 g