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Active Time:25 minsTotal Time:45 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:45 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1lemon1 ½poundsfingerling potatoes, halved4tablespoonsextra-virgin olive oil, divided¾teaspoonsalt, divided¾teaspoonground pepper, divided1 ½tablespoonshoney1tablespoonpomegranate molasses (see Tip)1teaspoongaram masala2 ¼poundsbone-in, skin-on chicken thighs, trimmed4cupschopped spinach⅓cupchopped toasted walnuts⅓cupcrumbled feta cheesePomegranate arils for garnish
Cook Mode(Keep screen awake)
Ingredients
1lemon
1 ½poundsfingerling potatoes, halved
4tablespoonsextra-virgin olive oil, divided
¾teaspoonsalt, divided
¾teaspoonground pepper, divided
1 ½tablespoonshoney
1tablespoonpomegranate molasses (see Tip)
1teaspoongaram masala
2 ¼poundsbone-in, skin-on chicken thighs, trimmed
4cupschopped spinach
⅓cupchopped toasted walnuts
⅓cupcrumbled feta cheese
Pomegranate arils for garnish
DirectionsPreheat oven to 450°F.Zest lemon into a small bowl and set the zest aside. Cut the lemon in half and toss with potatoes, 2 tablespoons oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet.Whisk 1 tablespoon oil, honey, pomegranate molasses, garam masala and the remaining 1/2 teaspoon each salt and pepper in another small bowl. Nestle chicken into the potatoes and brush with the glaze.Roast the chicken and potatoes until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165°F, 25 to 30 minutes.Transfer the chicken to a serving platter. Sprinkle spinach on top of the potatoes; toss until wilted. Carefully juice the hot lemons into the bowl with the lemon zest. Stir in the remaining 1 tablespoon oil, walnuts and feta. Drizzle the dressing over the vegetables and toss to coat. Serve the vegetables with the chicken; garnish with pomegranate arils, if desired.TipsTip: The pomegranate molasses used to glaze this chicken is made from pomegranate juice that’s been reduced to a sweet-tart syrup. Look for it at well-stocked grocery stores or use 1 1/2 tsp. each pomegranate juice and honey in its place here.Originally appeared: EatingWell Magazine, November 2020
Directions
Preheat oven to 450°F.Zest lemon into a small bowl and set the zest aside. Cut the lemon in half and toss with potatoes, 2 tablespoons oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet.Whisk 1 tablespoon oil, honey, pomegranate molasses, garam masala and the remaining 1/2 teaspoon each salt and pepper in another small bowl. Nestle chicken into the potatoes and brush with the glaze.Roast the chicken and potatoes until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165°F, 25 to 30 minutes.Transfer the chicken to a serving platter. Sprinkle spinach on top of the potatoes; toss until wilted. Carefully juice the hot lemons into the bowl with the lemon zest. Stir in the remaining 1 tablespoon oil, walnuts and feta. Drizzle the dressing over the vegetables and toss to coat. Serve the vegetables with the chicken; garnish with pomegranate arils, if desired.TipsTip: The pomegranate molasses used to glaze this chicken is made from pomegranate juice that’s been reduced to a sweet-tart syrup. Look for it at well-stocked grocery stores or use 1 1/2 tsp. each pomegranate juice and honey in its place here.
Preheat oven to 450°F.
Zest lemon into a small bowl and set the zest aside. Cut the lemon in half and toss with potatoes, 2 tablespoons oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet.
Whisk 1 tablespoon oil, honey, pomegranate molasses, garam masala and the remaining 1/2 teaspoon each salt and pepper in another small bowl. Nestle chicken into the potatoes and brush with the glaze.
Roast the chicken and potatoes until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165°F, 25 to 30 minutes.
Transfer the chicken to a serving platter. Sprinkle spinach on top of the potatoes; toss until wilted. Carefully juice the hot lemons into the bowl with the lemon zest. Stir in the remaining 1 tablespoon oil, walnuts and feta. Drizzle the dressing over the vegetables and toss to coat. Serve the vegetables with the chicken; garnish with pomegranate arils, if desired.
Tips
Tip: The pomegranate molasses used to glaze this chicken is made from pomegranate juice that’s been reduced to a sweet-tart syrup. Look for it at well-stocked grocery stores or use 1 1/2 tsp. each pomegranate juice and honey in its place here.
Originally appeared: EatingWell Magazine, November 2020
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Nutrition Facts(per serving)737Calories45gFat44gCarbs42gProtein
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.
