Orange Rosemary Chicken Thighs w/ Roasted Tomatoes
Serve this fragrant chicken with its tender burst tomatoes and golden garlic over spaghetti with a generous spoonful of shaved Parmesan or Romano cheese.
1 large orange
2 tablespoons finely chopped fresh rosemary or 1 tablespoon dried and crushed
3 tablespoons olive oil, divided
Coarse salt and freshly ground pepper to taste
4 to 6 (24 ounces) Gold’n Plump® Bone-In Chicken Thighs
2 cups (1 pint) cherry tomatoes
8 cloves garlic, halved
Heat oven to 400˚F. Line a rimmed baking sheet with foil. Grate peel from orange and squeeze the juice into a small dish. Add rosemary and 1 tablespoon oil; mix to blend.
Arrange chicken, tomatoes, and garlic on baking sheet; spoon orange-rosemary mixture over chicken. Drizzle tomatoes and garlic with remaining 2 tablespoons oil; season chicken and vegetables with salt and pepper.
Bake 30 to 35 minutes or until chicken is no longer pink near the bone (165˚F internal temperature) and vegetables are tender.
- Serving Size
-
Servings4
-
- PER SERVING
-
Calories364
-
Calories from Fat58%
-
Total Fat24g
-
Saturated Fat5g
-
Total Carbohydrate8g
-
Protein30g
-
Sugars4g
-
Cholesterol90mg
-
Dietary Fiber1g
-
Sodium100mg
-
- DAILY VALUE
-
Vitamin A16%
-
Vitamin C42%
-
Calcium5%
-
Iron10%
-
- DIETARY EXCHANGES
-
Fat2.5
-
Vegetable1
-
Lean Meat4
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
-