Lemon-Thyme Scented Roast Chicken Legs and Potatoes
A tasty chicken recipe with very little prep required. We love the sound of an easy dinner.
Lemon-Thyme Scented Roast Chicken Legs and PotatoesIngredients:
1 pound waxy potatoes, such as Red Bliss or Yukon Gold, scrubbed and cut into 1/2 inch pieces
2 large cloves garlic, minced
1 tbsp. minced fresh thyme (or 2 tsp. dried)
2 tbsp. extra virgin olive oil
salt and freshly ground pepper, to taste
1 lemon, thinly sliced, seeds removed
4 whole chicken legs (leg and thigh)
1 tsp. Herbs d’ Provence
Preheat oven to 450° F. In a large bowl, combine the garlic, thyme, olive oil, lemon slices and potatoes. Toss well to coat. Pour into a large roasting pan; place the chicken pieces on top in a single layer; sprinkle with Herbs d’ Provence, salt and pepper. Roast, in the middle of the oven, until the chicken is cooked through and the potatoes are cooked; about 35 – 40 minutes. Serves 4.
Per Serving: 670 Calories (kcal); 41g Fat (11g Sat, 19g Mono, 8g Poly); 50g Protein; 22g Carbohydrate; 2g Dietary Fiber; 218mg Cholesterol; 477mg Sodium. Food Exchanges: 6 1/2 Lean Meat; 4 Fat.