Another easy, cheap and delicious meal prep worthy recipe for you!
It is very convenient and simple to make. It doesn't take up too much time as well. Best of all, it is packed with nutrients and proteins that you need!
Ingredients
4 Russet potatoes (diced)
4 chicken thighs
1/2 Lemon
2 tsp. minced garlic (optional)
2 tsp. salt
1 tsp. black pepper
1 tsp. rosemary (optional)
1 pinch cayenne pepper (optional)
Olive oil
1/2 cup of Chicken broth/stock cube
Oregano (Garnish)
Steps
1. Preheat Oven & Oil pan
Preheat oven to 220 degrees C. Lightly oil a large roasting pan.
2. Season the chicken
Place chicken pieces in large bowl. Season with salt, pepper, rosemary, and cayenne pepper. Squeeze some lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken. Mix the chicken and potatoes evenly around the marinade.
3. Prepare the chicken & potatoes
Transfer the chicken over to the pan, Distribute the potatoes around the chicken. Slowly drizzle the broth into the pan. Scoop the remainder of the marinade over the chicken and potatoes.
4. Bake the chicken and potatoes
Place the pan into the oven. Bake in the preheated oven for 20 minutes. Flip the chicken and potatoes around. Continue baking until chicken is browned and cooked through ~ 25 minutes more. Transfer chicken to serving platter and keep warm.
5. Continue baking the potatoes
Set oven to the highest heat setting. Flip the potatoes once again in pan juices. Place pan in until potatoes start to caramelize ~ 3 minutes. Transfer potatoes to serving platter with chicken.
6. Final touches
Place pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain, and scoop the juices over the chicken and potatoes. Garnish with oregano.
Nutritional Values
Calories: 114 kcal
Fats: 30g
Carbs: 34.5g
Proteins: 25g
Serving size: 2
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