Mediterranean Lemon Rosemary Chicken with Fennel and Potatoes
Mediterranean baked chicken with lemon, rosemary, potatoes, fennel, and tomatoes. Bright, herby, and very different from the previous set, while still using spring-friendly produce for Washington in late March.
Ingredients
- Boneless skinless chicken thighs 1 pack $6.49
- Organic yellow potato 1 bag or 3 medium potatoes $2.59
- Organic fennel bulb 1 bulb $2.99
- Organic roma tomatoes, 16 OZ 1 pack $2.99
- Lemon 1 $0.89
- Organic garlic, 3 CT 3 cloves $2.89
- Organic rosemary, 0.5 OZ 1 pack $2.99
- Yellow onion 1 small $1.49
- Olive oil 3 tbsp
- Salt 1 tsp
- Black pepper 1/2 tsp
Instructions
- Preheat oven to 425°F.
- Cut 3 medium potatoes into 1-inch chunks. Slice 1 fennel bulb and 1 small onion into wedges. Halve 1 to 1 1/2 cups roma tomatoes. Mince 3 garlic cloves.
- On a sheet pan, toss potatoes, fennel, onion, tomatoes, garlic, 2 tbsp olive oil, 1/2 tsp salt, and black pepper.
- Rub chicken thighs with remaining 1 tbsp olive oil, zest of 1 lemon, 1 tbsp lemon juice, chopped rosemary leaves, and remaining salt.
- Nestle chicken among the vegetables.
- Roast 30 to 35 minutes until chicken is browned and cooked through and potatoes are tender.
- If desired, broil 2 minutes for extra color.
- Serve with pan juices spooned over the top.
Cook time: 45 minutes
Estimated cost: $14-18
Health notes: High protein, moderate carbs, rich in vegetables and olive oil.
Drink pairing: Crisp Sauvignon Blanc or Vermentino