The WW Lemon Rosemary Roasted Chicken with potatoes is a great, wholesome meal that provides you with nutrition, taste, and guilt-free pleasure for those who are conscious about their WW Points. This dish is simple and juicy. Chicken thighs are full of lemon and garlic flavor. Cooking the side potatoes absorbs all the juices inside the pan, which are flavorful as well. This WW Lemon Rosemary Roasted Chicken with potatoes uses ingredients that are WW-friendly, simple, nutritious, and give you a completely satisfying meal.
STATS:
- No. of calories: 320 kilocalories
- Time for preparation: Fifteen minutes
- Serving size: One chicken thigh + One cup potatoes
- Cook time: 45 minutes
- Cuisine: American
- Diet: Weight Watchers
- Total time: One hour
- Course: Main
- Serving: Four
EQUIPMENT:
- Meat thermometer
- Aluminum foil (optional equipment)
- Spatula or tongs
- Knife
- Cutting board
- Mixing bowl
- Large baking dish
INGREDIENTS:
- 2 tablespoons of olive oil
- One lemon juice & zest
- Salt to taste
- 4 chicken thighs (with skin & bone)
- 2 tbsp fresh rosemary leaves
- 3 cloves of garlic (mince them)
- 400 g of baby potatoes (cut in half)
- Black Pepper
- Half tsp of paprika
INGREDIENT NOTES:
CHICKEN THIGHS:
- This is the main ingredient in this recipe. It gives us a juicy and rich flavor. For an alternative, use skinless & boneless chicken thighs for lower WW Points.
BABY POTATOES:
- These are a fiber source. When you bake them, they become soft from the inside. For alternative, you can use sweet potatoes.
LEMON JUICE & ZEST:
- We use this to improve the flavor and to give brightness to the dish. For an alternative, use a little apple cider vinegar or lime juice.
OLIVE OIL:
- It helps in making the potatoes and chicken crispy and brown in color. Use avocado oil as an alternative.
GARLIC:
- It is usually considered a base ingredient in roasting any dish. Use garlic powder as an alternative; use ½ teaspoon for a garlic clove.
FRESH ROSEMARY:
- Rosemary gives the chicken a fresh flavor, especially paired with the lemon. For its alternative, you can use oregano or thyme.
BLACK PEPPER & SALT:
- They are the important ingredients for the potatoes and chicken to give their natural flavor.
PAPRIKA:
- This ingredient is optional. It provides the dish with a golden color.
INSTRUCTIONS:
- Heat the oven to about 200°C.
- Mix paprika, pepper, salt, rosemary, garlic, lemon zest and juice, and olive oil well in a large bowl.
- Put in the potatoes and chicken thighs and mix, coating everything properly.
- Place aluminium foil on the baking dish.
- Assemble and arrange the potatoes & chicken thighs on baking dish in one layer.
- For 40-45 minutes, roast the potatoes and chicken.
- Flip the potatoes at halftime.
- Keep it in the oven till the chicken reaches 74°C in terms of internal temperature, and it becomes golden brown on the skin.
- Wait for about 5 minutes before you serve, so that the chicken keeps its moisture.
SERVING SUGGESTIONS:
- You can pair this roasted chicken with a light salad.
- For a creamy sauce on the side, you can mix lemon zest and some low-fat Greek yogurt.
- Serve the roasted chicken with steaming broccoli, green beans, or asparagus.
TIPS:
- To improve the citrus aroma, you can place lemon slices under the chicken when roasting.
- If you want your potatoes to become even crispier, put them apart on the baking sheet with some distance between them.
- To make the chicken brown better, put the skin-side upwards if you are using skin-on chicken.
STORAGE INFORMATION:
FRIDGE:
- Add the roasted chicken in the closed vessel & stock for 3 days. To reheat it, use the oven to reheat at 175°C for ten to fifteen minutes, or you can microwave it gently as well.
FREEZER:
- To freeze, you can put the roasted chicken in the freezer for about 2 months. Thaw it in the refrigerator for one night before heating.
FAQs:
Can we use boneless chicken breasts for this recipe instead?
- Yes, you can, but to prevent it from overcooking, limit and reduce the baking time to 30-35 minutes.
Is it okay to add vegetables beside the chicken when roasting?
- You may add carrots, bell peppers or zucchini since they look good and also roast properly.
How do I reduce fat in this recipe?
- Reduce the amount of olive oil to 1 tablespoon and make use of skinless chicken thighs.
NUTRITIONAL INFORMATION:
Calories: 320 kilocalories
Net carbs: 18 grams
Iron: 1.4 grams
Total carbs: 22 grams
Vitamin A: 210 IU
Fiber: 4 grams
Calcium: 35 milligrams
Protein: 32 grams
Serving size: One chicken thigh + One cup potatoes
Sodium: 310 milligrams
Serving: 4
Potassium: 690 grams
Weight Watcher Points: 9 points