Rosemary chicken thighs with roast potatoes

Name: Rosemary chicken thighs with roast potatoes
Prep time: 6 min
Cook time: 30 min
Total time: 36 min
Ingredients: 1 pound(s) Uncooked boneless skinless chicken thigh(s) 4 (1⁄4-pound) trimmed; 2 tsp Olive oil; 2 medium clove(s) Garlic clove(s) minced; 1 tsp Lemon zest grated; 1 Tbsp Lemon juice canned or bottled; 1.5 tsp Dried rosemary; 1 tsp Dried thyme; 0.75 tsp Table salt; 6 small Uncooked potato(es) new potatoes variety, scrubbed and quartered

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Prep Time: 6 minutes

Cook Time: 30 minutes

Total: 36 minutes

Servings: 4

dairy free gluten free chicken

Rosemary chicken thighs with roast potatoes

Ingredients

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1 pound(s) Uncooked boneless skinless chicken thigh(s) 4 (1⁄4-pound) trimmed2 tsp Olive oil2 medium clove(s) Garlic clove(s) minced1 tsp Lemon zest grated1 Tbsp Lemon juice canned or bottled1.5 tsp Dried rosemary1 tsp Dried thyme0.75 tsp Table salt6 small Uncooked potato(es) new potatoes variety, scrubbed and quartered

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Instructions

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Step 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 a large zip-close plastic 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.

Step 2

Toss together the potatoes and the remaining 1 teaspoon oil and 1⁄4 teaspoon salt in a medium bowl. Spray a 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°F. When the temperature reaches 425°F, remove the potatoes from the oven. Toss the potatoes, then push them to one side of the pan.

Step 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. Yields 1 piece chicken and 1⁄2 cup potatoes per serving.