By Brittanie Peterson
Preheat your oven to 200°C (400°F).
In a large mixing bowl, combine 3 tablespoons of olive oil, 2 tablespoons of chopped fresh rosemary, 4 minced garlic cloves, 1 teaspoon salt, and 1 teaspoon black pepper.
Add the chicken thighs to the bowl and coat them well with the herb mixture. Let it marinate while you prepare the potatoes.
Halve the baby potatoes and add them to a separate bowl. Drizzle with 1 tablespoon of olive oil, season with 0.5 teaspoon salt and remaining chopped rosemary (about 1 tablespoon), and toss to coat evenly.
Arrange the marinated chicken pieces and seasoned potatoes on a baking tray, ensuring the chicken pieces are skin-side up.
Roast in the preheated oven for 35-40 minutes until the chicken is cooked through and golden brown, and the potatoes are tender.
About 10 minutes before the chicken is done, heat a tablespoon of olive oil in a skillet over medium heat.
Sauté the remaining minced garlic clove for 1 minute, then add the broccolini or broccoli. Cook stirring frequently for about 5-6 minutes until tender-crisp.
Serve the herb-roasted chicken with rosemary potatoes on a plate, accompanied by the sautéed broccolini or broccoli.
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By Brittanie Peterson
This Dinner Main Course Chicken Recipes Healthy recipe is ready in 60 minutes and features Bone-in chicken thighs or breasts, Fresh rosemary, Garlic and other delicious ingredients. Contains 650 calories total.
Preheat your oven to 200°C (400°F).
In a large mixing bowl, combine 3 tablespoons of olive oil, 2 tablespoons of chopped fresh rosemary, 4 minced garlic cloves, 1 teaspoon salt, and 1 teaspoon black pepper.
Add the chicken thighs to the bowl and coat them well with the herb mixture. Let it marinate while you prepare the potatoes.
Halve the baby potatoes and add them to a separate bowl. Drizzle with 1 tablespoon of olive oil, season with 0.5 teaspoon salt and remaining chopped rosemary (about 1 tablespoon), and toss to coat evenly.
Arrange the marinated chicken pieces and seasoned potatoes on a baking tray, ensuring the chicken pieces are skin-side up.
Roast in the preheated oven for 35-40 minutes until the chicken is cooked through and golden brown, and the potatoes are tender.
About 10 minutes before the chicken is done, heat a tablespoon of olive oil in a skillet over medium heat.
Sauté the remaining minced garlic clove for 1 minute, then add the broccolini or broccoli. Cook stirring frequently for about 5-6 minutes until tender-crisp.
Serve the herb-roasted chicken with rosemary potatoes on a plate, accompanied by the sautéed broccolini or broccoli.
Calories per Serving: 650
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