This is a great weeknight inspiration because not only is it very easy to make, clean up is a cinch! Plus, it really tastes comforting but is actually healthy and low in fat.
What you need:
4-6 boneless, skinless chicken thighs
4 cloves garlic, diced
1/4 cup dijon mustard
4 sprigs of fresh rosemary
5-6 carrots, peeled
8-10 small baby potatoes, diced (you can use red or yukon gold - I actually used a mix that included purple ones which accounts for the color in the pictures)
5 Tbsp olive oil
salt and pepper to taste
What you'll do:
Preheat the oven to 425 degrees. Toss peeled carrots in 1 Tbsp olive oil and place on a baking sheet. Bake for about 15 minutes until carrots are softened and starting to caramelize.
Meanwhile, in a bowl, toss 3 Tbsp olive oil, mustard, 2 sprigs of chopped rosemary and garlic. Season the chicken thighs with salt and pepper and then coat in the olive oil mixture.
Remove the baking tray from the oven and place chicken onto the tray. In the same bowl, add final Tbsp of olive oil and toss potatoes to lightly coat. Season the potatoes with salt and pepper and add to the baking sheet. Return to the oven and bake at 425 for approximately 45 minutes or until the potatoes are softened and the chicken is nicely browned.
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