Magazine article Sunset

Roast Chicken with Vegetables

Magazine article Sunset

Roast Chicken with Vegetables

Article excerpt

Preheat oven to 375[degrees]. Heat 2 tbsp. olive oil in a 12-in.
ovenproof frying pan over medium-high heat. Sprinkle both sides of 2
chicken thighs with bones and skin (6 oz. each) with a total of 1/4
tsp. each kosher salt and freshly ground black pepper, then lay them
skin side down in oil. Cut 4 small red thin-skinned potatoes into
3/4-in. wedges and add to pan around chicken. Cook, covered, shaking pan
often, until chicken is golden brown and skin is crispy, about 7
minutes. Using tongs, turn chicken over and stir any browned potatoes.
Sprinkle chicken and potatoes with 1 tbsp. each fresh thyme leaves and
finely shredded lemon zest. Cut 6 oz. broccoli crowns into florets with
stems, evenly lay over chicken and potatoes, and sprinkle with 1/4 tsp.
each kosher salt and freshly ground black pepper. Put uncovered pan in
oven. Cook until potatoes are tender when pierced, stirring once, 15 to
20 minutes. Serves 2.

PER SERVING 594 CAL., 53% (315 CAL.) FROM FAT; 30 G PROTEIN; 35 G FAT
(7.8 G SAT.); 41 G CARBO (6.8 G FIBER); 439 MG SODIUM; 113 MG CHOL.

[ILLUSTRATION OMITTED]

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