Sunday, August 4, 2013

Parsley Chicken w/ roasted potatoes

1 lb chicken thighs (you can use breast but I prefer dark meat)
1/4 cup parsley
3-4 garlic cloves (minced)
zest of 1 lemon
juice of 1 lemon
salt & pepper to taste

1. Preheat oven to 450 degrees. 
2. Spray bottom of baking pan and lay chicken thighs in pan.
3. Squeeze and zest lemon.
4. Sprinkle parsley and seasoning.
5. Roast for 20 minutes. 

Served with roasted potatoes, cous cous and argula salad. 

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