Roasted Chicken Thighs, Potatoes & Scallions with Herb Vinaigrette (eatingwell.com)

In this recipe, roasted chicken thighs are cooked directly on top of scallions and potatoes. Learn how to make this healthy sheet pan dinner.

Rating: None

Ingredients

• 12 ounces new potatoes, quartered
• 2 bunches scallions, trimmed
• 4 tablespoons extra-virgin olive oil, divided
• ¾ teaspoon ground pepper, divided
• ½ teaspoon salt, divided
• 4 large boneless, skinless chicken thighs (1-1 1/4 pounds), trimmed
• 2 tablespoons sherry vinegar
• 2 tablespoons chopped fresh herbs, such as dill, thyme and/or parsley
• 1 tablespoon whole-grain mustard
• 1 tablespoon finely chopped shallot

Preparation steps

1. Preheat oven to 450 degrees F.
2. Toss potatoes and scallions with 4 teaspoons oil and 1/4 teaspoon each pepper and salt in a large bowl. Spread evenly on a large rimmed baking sheet. Place chicken on top; drizzle with 2 teaspoons oil and sprinkle with 1/4 teaspoon each pepper and salt. Roast until an instant-read thermometer inserted into the thickest part registers 165 degrees F and the potatoes are tender, 18 to 20 minutes.
3. Meanwhile, whisk the remaining 2 tablespoons oil and 1/4 teaspoon pepper with vinegar, herbs, mustard and shallot in a small bowl. Serve drizzled over the chicken and vegetables.

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