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Roasted Chicken Thighs, Potatoes & Scallions with Herb Vinaigrette

MP9993_Moats

Roasting chicken thighs directly on top of the vegetables bastes the scallions and potatoes with delicious drippings in this healthy dinner recipe. Serve with steamed broccoli, sautéed spinach or a mixed green salad.

Servings

4 servings

Prep Time

15 minutes

Total Time

30 minutes

Ingredients

  • 12ounces new potatoes, quartered
  • 2bunches scallions, trimmed
  • 4tablespoons extra-virgin olive oil, divided
  • 3/4teaspoon ground pepper, divided
  • 1/2teaspoon salt, divided
  • 4large boneless, skinless chicken thighs (1-1¼ pounds), trimmed
  • 2tablespoons sherry vinegar
  • 2tablespoons chopped fresh herbs, such as dill, thyme and/or parsley
  • 1tablespoon whole-grain mustard
  • 1tablespoon finely chopped shallot

Instructions

  1. Preheat oven to 450°F.
  2. Toss potatoes and scallions with 4 teaspoons oil and 1/4 teaspoon each pepper and salt in a large bowl. Spread evenly on a large rimmed baking sheet. Place chicken on top; drizzle with 2 teaspoons oil and sprinkle with 1/4 teaspoon each pepper and salt. Roast until an instant-read thermometer inserted into the thickest part registers 165°F and the potatoes are tender, 18 to 20 minutes.
  3. Meanwhile, whisk the remaining 2 tablespoons oil and 1/4 teaspoon pepper with vinegar, herbs, mustard and shallot in a small bowl. Serve drizzled over the chicken and vegetables.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 353kcal
Carbohydrate Total 18g
Total Sugars 2g
Added Sugars 0g
Fiber 3g
Total Fat 21g
Saturated Fat 4g
Mono Saturated Fat 13g
Cholesterol 104mg
Sodium 472mg
Protein 22g
Potassium 740mg
Calcium 54mg
Folate 49mcg
Omega-6 2g
Vitamin E 3mg
Zinc 2mg
Vitamin B3 6mg