Roasted Lemon-Pepper Chicken with Potatoes and Greens

Prep Time: 15 minutes + marinate time
Cook Time: 40 minutes
Yields:  4 servings

4 bone-in chicken thighs and 4 bone-in chicken drumsticks
1 pounds Yukon gold potatoes cut into ½-inch pieces
1 tablespoons Fire & Flavor Seafood Rub
2 teaspoons kosher salt
3 tablespoons olive oil, divided
½ sweet onion, thinly sliced (about 1 cup)
Handful of fresh oregano springs
Zest of ½ lemon
½ cup low-fat Greek yogurt
1 small clove garlic, minced
1 tablespoon fresh lemon juice
2 handfuls fresh arugula or spinach
1 cup cherry tomatoes, halved
Fresh basil leaves to serve

FIRST  Place chicken and potatoes in a large bowl, sprinkle with Seafood Rub, salt, and drizzle with 2 tablespoons olive oil. Toss gently to combine and let sit at room temperature for 30 minutes or marinate in refrigerator for up to a day. Combine onion, 1-tablespoon oil, and lemon zest in a medium bowl and set aside.

NEXT  Preheat oven to 425°F. Arrange chicken and potatoes in a single layer on greased baking sheet; roast for 15 minutes. Carefully toss potatoes and arrange onion mixture and oregano around chicken. Continue to roast until chicken and potatoes are cooked through and golden, about 25 minutes.

LAST  While chicken is roasting, combine yogurt, garlic, and lemon juice. When chicken is done, top with arugula and fresh basil; serve with yogurt mixture.

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