Lemon chicken thighs with fingerling potatoes

This family meal is easy to get together and with a green salad a wonderful dinner the whole family will love
by Emily Richards PH Ec.
300 cal Serves 4
Prep time 0h 15m
Cook time 0h 15m
Total time 0h 30m
roasted chicken and potatoes

Ingredients

Directions

  1. Step 1

    In a shallow bowl, stir together shallot, garlic, rosemary, lemon zest and hot pepper flakes. Pour in lemon juice and oil. Add chicken thighs and turn to coat well. Cover and refrigerate for at least 15 minutes or up to 2 hours.

  2. Step 2

    Meanwhile, bring saucepan of water to boil. Boil potatoes for 10 minutes or until tender. Drain and set aside.

  3. Step 3

    Place chicken and potatoes on greased grill set over medium heat and grill for 12 to 15 minutes, turning once or twice until chicken is no longer pink inside and potatoes are a bit crispy and golden on the outside.

Nutritional information

Per serving (1 of 4)

Calories
300
Protein
17 g
Sodium
95 mg
Potassium
670 mg
Total fat
11 g
Saturated fat
2.5 g
Cholesterol
95 mg
Carbohydrates
23 g
Fibre
2 g
Sugars
1 g
Added sugars
0 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2017.

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