February 21, recipe
OVEN-ROASTED GREEK CHICKEN (4 servings)
Ingredients
4 thighs and 4 drumsticks
1 medium egg plant cut in 1 1/2 inch chunks
2 red bell peppers, each cut in 12 strips
8 closve sgarlic
2 Tbsp oil
2 Tbsp fresh lemon juice
1 Tbsp bottled greek seasoning
1/2 tsp each sat and pepper
garnish fresh mint
Directions
heat oven to 450 F. Line 2 rimmed baking sheets with nonstick foil.
Divide chicken, vegetables and garlic evenly between baking sheets. Drizzle with oil; sprinkle with lemon juice, Greek seasoning, salt and pepper. Turn with a rubber spatula to mix and coat. Spread into a single layer.
Roast side by side on middle oven rack, turning chicken and vegetables once, 25 to 30 minutes, until an instant-read thermometer inserted in thickest part of thigh, not touching bone, registers 170 F and vegetables are browned at the edges and tender. Remove to serving platter, add mint, if desired, and serve.
calories 427, fiber 3 grams
OVEN-ROASTED GREEK CHICKEN (4 servings)
Ingredients
4 thighs and 4 drumsticks
1 medium egg plant cut in 1 1/2 inch chunks
2 red bell peppers, each cut in 12 strips
8 closve sgarlic
2 Tbsp oil
2 Tbsp fresh lemon juice
1 Tbsp bottled greek seasoning
1/2 tsp each sat and pepper
garnish fresh mint
Directions
heat oven to 450 F. Line 2 rimmed baking sheets with nonstick foil.
Divide chicken, vegetables and garlic evenly between baking sheets. Drizzle with oil; sprinkle with lemon juice, Greek seasoning, salt and pepper. Turn with a rubber spatula to mix and coat. Spread into a single layer.
Roast side by side on middle oven rack, turning chicken and vegetables once, 25 to 30 minutes, until an instant-read thermometer inserted in thickest part of thigh, not touching bone, registers 170 F and vegetables are browned at the edges and tender. Remove to serving platter, add mint, if desired, and serve.
calories 427, fiber 3 grams
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