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Prep Time:15 minsAdditional Time:15 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:15 minsTotal Time:30 minsServings:4Yield:4 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:15 mins
Additional Time:
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Jump to recipe
What Makes This Recipe Healthy?
Chicken thighsare a good source of protein and contain nutrients that can be a healthy addition to your diet. Eating protein-rich foods can support weight-management goals and bone health, among many other potential benefits. Bone-in thighs require more cooking time and chicken skin can contribute a lot of fat and calories to a dish, so we opted for boneless, skinless chicken thighs for this recipe. Boneless, skinlesschicken thighs cook quicklyand lend a lot of flavor with less fat.
We use new potatoes in our recipe, which haveseveral health benefits. Potatoes are a delicious andnutrient-packed vegetable, especially if you eat the skin. Potatoes are high infiberand are an excellent source of vitamin B6, vitamin C andpotassium. Per serving, our dish is low in calories and is a good source of protein, vitamins and minerals.
What’s the Best Temperature for Roasting Chicken Thighs?
We roast the boneless, skinless chicken thighs, potatoes and scallions on a large rimmed baking sheet at 450°F. Roasting at 450°F ensures all the ingredients are cooked through at the same time. It only takes about 18 to 20 minutes in the oven, making this dish a quick and easy weeknight dinner that you’ll want to make again and again.
Cook Mode(Keep screen awake)Ingredients12ouncesnew potatoes, quartered2bunchesscallions, trimmed4tablespoonsextra-virgin olive oil, divided¾teaspoonground pepper, divided½teaspoonsalt, divided4largeboneless, skinless chicken thighs (1-1 1/4 pounds), trimmed2tablespoonssherry vinegar2tablespoonschopped fresh herbs, such as dill, thyme and/or parsley1tablespoonwhole-grain mustard1tablespoonfinely chopped shallot
Cook Mode(Keep screen awake)
Ingredients
12ouncesnew potatoes, quartered
2bunchesscallions, trimmed
4tablespoonsextra-virgin olive oil, divided
¾teaspoonground pepper, divided
½teaspoonsalt, divided
4largeboneless, skinless chicken thighs (1-1 1/4 pounds), trimmed
2tablespoonssherry vinegar
2tablespoonschopped fresh herbs, such as dill, thyme and/or parsley
1tablespoonwhole-grain mustard
1tablespoonfinely chopped shallot
DirectionsPreheat oven to 450°F.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.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.EquipmentLarge rimmed baking sheetOriginally appeared: EatingWell Magazine, March/April 2017; updated December 2022
Directions
Preheat oven to 450°F.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.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.EquipmentLarge rimmed baking sheet
Preheat oven to 450°F.
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.
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.
Equipment
Large rimmed baking sheet
Originally appeared: EatingWell Magazine, March/April 2017; updated December 2022
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Nutrition Facts(per serving)353Calories21gFat18gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
