Lemon Chicken Thighs
with a feta and vegetable salad along with lemon, chicken broth and herbs flavored potatoes
Informations supplémentaires
40 min.
|
653 kcal
|
easy
|
|
Printable version
1. Cook the potatoes
Preheat the oven to 400°F. Zest one lemon and press the juice out of the other lemon. Cut the potatoes into medium sized cubes. Put the potatoes in a baking dish with the lemon juice, the spices, the crumbled broth cube, 1/2 2P | 3/4 3P cup of water, some salt and some pepper. Mix together. Add 1-2 tbsp. of butter, if desired. Cover the dish with aluminum foil and bake in the oven for 25 minutes. After that, remove the foil and cook uncovered for another 10-15 minutes or until the potatoes are tender. Keep the broth in the dish for the final step.
2. Cook the chicken
Pat the chicken dry and place on a baking sheet lined with baking paper. Mix the lemon zest with a drizzle of oil and cover the chicken with this mixture. Add salt and pepper. Bake in the oven for 30-35 minutes or until the chicken is fully cooked.
3. Setup
Cut the tomatoes into quarters or cubes. Thinly slice the onion. Peel and grate the carrot.
4. Make the salad
Mix the spinach with the carrot, the tomato, the onion (to taste), the crumbled feta, a drizzle of oil and the balsamic vinegar (to taste). Add salt and pepper.
5. Plate your dish
Serve the chicken with the potatoes, the broth and the salad. Garnish with the lemon juice, to taste. Bon appétit!
2unitChicken Legs
500gYellow Potato(es)
2unitLemon
1unitChicken Broth Cube(s)
80gBaby Spinach
0.5unitRed Onion(s)
50gFeta Cheese
1unitCarrot(s)
1unitTomato(es)
3.5gSpice Mix (paprika,dried parsley,dried thym)
What you need
Baking dish, Sheet pan, Bowls, Vegetable peeler, Box grater.
653 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
52g
17%
fat
33g
51%
cholesterol
178mg
59%
fiber
6g
24%
protein
38g
saturated
11g
55%
sodium
1146mg
48%
sugar
6g
trans
0g