Time: 45 mins
Servings: 4
Ingredients:
- 450g Chicken Thighs (boneless, skinless)
- 60ml Extra Virgin Olive Oil (divided)
- 1 Lemon (small, juiced, zested)
- 20ml Balsamic Vinegar
- 1g Oregano (dried)
- 1g Dried Thyme
- 10g Smoked Paprika (divided)
- 2g Sea Salt (divided)
- 200g Mini Potatoes (halved)
- 2 Yellow Onion (cut into large wedges)
Directions:
- Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper.
- In a large bowl, add the chicken thighs, half the oil, lemon juice and zest, balsamic vinegar, oregano, thyme, 3/4 of the smoked paprika, and half the salt. Mix well to combine and let it sit for 15 minutes.
- Meanwhile, toss the potatoes with the remaining oil, salt, and smoked paprika. Place in the oven to bake for 15 minutes.
- Remove the potatoes from the oven, add the chicken and the onion. Place back in the oven for 25 minutes, until the chicken is cooked through. Serve and enjoy!
Notes!
Leftovers
In an airtight container for up to three days.
Aditional Toppings
Top with feta cheese, sun-dried tomatoes, and/or olives.
Nutritional Info:
Amount per serving
Calories – 411
Fat – 19g
Carbs – 35g
Fiber – 6g
Sugar – 7g
Protein – 26g
Cholesterol – 107mg
Sodium – 270mg
Vitamin C – 34mg
Calcium – 63mg
Iron – 5mg
Vitamin D – 1IU
Vitamin B12 – 0.7µg
Magnesium – 68mg
