Monday, March 31, 2014

Roasted Chicken with Spring Vegetables

We instantly fell in love with this dish.  I cannot even describe how good this stuff is and really low in calories too!  Yes, even with the skin on the chicken!  Yum, yum and more yum!  This is a must try!  The vegetables and chicken are roasted to perfection in a simple concoction of olive oil, salt, pepper and lemon juice.  Perfection!  Enjoy!
Ingredients:
-3 chicken thigh, bone-in, skin-on
-1 lemon
-3 Tbs extra virgin olive oil, divided
-salt and pepper
-1 lb fingerling or other small potatoes (spring baby potatoes)
-2 bunches radishes
-1 bunch of green onions
-2 cups baby carrots
Directions:
Preheat oven to 500 F.
Pat chicken dry and cut each thigh in half (you might have to cut through the bone).  Place skin-side up onto a rimmed baking sheet.  Squeeze half of the lemon over the chicken.  Drizzle 1 Tbs of the oil over the chicken.  Generously season with salt and pepper.
Roast in preheated oven for 15 minutes.
Meanwhile, cut the potatoes (skin-on) and radishes in half.  Place in a large bowl.  Cut the green onions into thirds and place in the bowl.  Add the carrots, remaining oil, salt and pepper (to taste).  Toss well.
Once chicken is done, remove from the oven and drizzle on top with remaining half lemon.  Scatter the vegetables around the chicken.
Return to the preheated oven and continue roasting for 20 more minutes.  Enjoy!

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