from Chow Bella
4 boneless, skinless chicken thighs, trimmed of excess fat
1/2 lb mixed-variety fingerling potatoes, split length-wise with halves and/or quarters
1 medium sweet onion
4 cloves garlic, crushed and unpeeled
1 Meyer lemon, cut into 8 wedges
1 tsp dried tarragon
1/2 tbsp extra virgin olive oil
salt and pepper, to taste
paprika, for sprinkling on the chicken
1. Preheat oven to 425 degrees F.
2. On a large baking sheet (lined with foil), toss all the ingredients together except paprika. Arrange the vegetables in close to a single layer around the chicken. Sprinkle the chicken with paprika.
3. Bake the chicken and vegetables for 35 minutes or until the chicken is cooked through. Toss the vegetables halfway through cooking.
4. Arrange the chicken and vegetables on each plate, drizzling the pan juices over top.
Servings per recipe: 4
Per serving:
Calories: 290
Fat: 10.2 g
Saturated fat: 2.6 g
Cholesterol: 101 mg
Sodium: 103 mg
Carbohydrates: 14 g
Fiber: 1.6 g
Sugar: 2.1 g
Protein: 34.5 g