Lemon Chicken Thighs | Chef CookIt

Informations supplémentaires

40 min. | 653 kcal | easy | Family | 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