NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 cup red potatoes

1 cup broccolini

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Scrub the red potatoes and dice them into 1-inch cubes to ensure they roast at the same rate as the chicken.

• 3

  Trim the tough woody ends off the broccolini stalks and set the florets aside.

• 4

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper to create a bright marinade.

• 5

  Place the chicken thighs and diced potatoes in a large mixing bowl, pour over most of the marinade, and toss until every piece is well-coated.

• 6

  Spread the chicken and potatoes in a single layer on the prepared sheet pan, ensuring they aren't overcrowded so they crisp up properly.

• 7

  Roast in the center of the oven for 15 minutes.

• 8

  Remove the pan from the oven, add the broccolini to the empty spaces, and drizzle with the remaining marinade.

• 9

  Return the pan to the oven for another 10-12 minutes until the chicken is cooked through and the potatoes are tender and golden.