Description
Potatoes have a bad reputation in some circles, but they actually add quite a bit of nutrition to a meal. One medium red spud contains 154 calories, 3 grams of fiber, 36 percent of your daily vitamin C needs, 27 percent of your daily potassium needs (more than bananas!), and a slew of B vitamins. Many of these nutrients, including fiber and some iron, come from the potato skin, so feel free to keep them on.
Ingredients
- Nonstick cooking spray
- 1/4 cup olive oil
- 2 lemons (1 juiced and 1 thinly sliced)
- 2 tablespoons chopped fresh rosemary
- 2 garlic cloves (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds skinless, boneless chicken thighs
- 1/2 pounds new potatoes (quartered)
- 5 medium carrots (cut into 1/2-inch coins (about 1 pound))
- 2 medium parsnips (cut into 1/2-inch coins (about 1/2 pound))
Instructions
- Preheat the oven to 425 ̊F. Coat a sheet pan with cook- ing spray.
- In a large bowl, whisk together the olive oil, lemon juice, rosemary, garlic, salt, and pepper.
- Add the chicken, potatoes, carrots, and parsnips to the dressing and toss to coat.
- Gently pour the vegetables and chicken onto the prepared baking sheet, making sure they are in a single layer. Top with the lemon slices. Place in the oven and roast for 40 to 45 minutes until the chicken reaches a minimum internal cooking temperature of 165 ̊F.
- Into each of 4 containers, scoop about 2 cups of chicken and vegetables.
Notes
Storage: Place airtight containers in the refrigerator for up to 1 week.
To freeze, place freezer-safe containers in the freezer for up to 2 months. To defrost, refrigerate overnight. To reheat individual portions, microwave uncovered on high for 2 to 2 1⁄2 minutes.
TOBY’S TIP: To minimize food waste, add leftover vegetables like carrots, beets, or Brussels sprouts to this mix.
- Prep Time: 15 minutes
- Cook Time: 45 minutes