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 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

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