Rosemary-Lemon Chicken With Roasted Broccoli And Potatoes Recipe

Name: Rosemary-Lemon Chicken With Roasted Broccoli And Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz nonfat Greek yogurt; 2 cloves garlic, chopped; 3 tsp fresh rosemary; 1 tbsp fresh lemon juice; zest of 1 lemon; salt to taste; black pepper to taste; 4 4oz chicken thighs; 2 c baby potatoes, quartered; 2 c broccoli florets; 2 tsp olive oil

Servings: persons

12 oz nonfat Greek yogurt
2 cloves garlic, chopped
3 tsp fresh rosemary
1 tbsp fresh lemon juice
zest of 1 lemon
salt to taste
black pepper to taste
4 4oz chicken thighs
2 c baby potatoes, quartered
2 c broccoli florets
2 tsp olive oil

1
Combine yogurt, garlic, 2 tsp fresh rosemary, lemon juice, lemon zest, salt and pepper in small bowl
2
Marinate chicken in 1/2 of yogurt mixture for 20 minutes.
3
Heat oven to 400 degrees
4
In a bowl, toss potatoes and broccoli with olive oil and remaining rosemary. Roast in oven for 20 minutes, stirring occasionally.
5
On grill or grill pan, cook chicken, turning once, until cooked through (~6 minutes per side).
6
Top chicken with remaining yogurt sauce. Serve with roasted vegetables

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 oz nonfat Greek yogurt, 2 cloves garlic, chopped, 3 tsp fresh rosemary, 1 tbsp fresh lemon juice, and more.

Yes, Rosemary-Lemon Chicken With Roasted Broccoli And Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary-Lemon Chicken With Roasted Broccoli And Potatoes

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