Rosemary Chicken Thighs with Roast Potatoes

4 (1/4 pound) skinless boneless chicken thighs, trimmed
2 tsp olive oil
2 garlic cloves, minced
1 tsp grated lemon zest
1 tbsp lemon juice
1 1/2 tsp dried rosemary
1 tsp dried thyme
3/4 tsp salt
6 small new potatoes, scrubbed and quartered

1. Combine the chicken, 1 tsp of the oil, the garlic, lemon zest and juice, rosemary, thyme, and 1/2 tsp of the salt in a large zip-close plastic bag. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 30 minutes or up to overnight.

2.Toss together the potatoes and the remaining 1 tsp oil and 1/4 tsp salt in a medium bowl. Spray a baking shet with nonstick spray and spread the potatoes on a baking sheet. Place the potatoes in the oven and turn the oven on to 425 degrees F. When the temperature reaches 425 degrees, remove the potatoes from the oven. Toss the potatoes, then push them to one side of the pan.

3. Remove the chicken from the marinade and place on the baking sheet. Discard the marinade. Roast until the chicken is cooked through and the potatoes are tender and browned, about 20 minutes.

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All I want to say about this recipe is WOW......this is FANTASTIC....I could eat this every single day.

I used 2 chicken breasts and 3 white potatoes sliced.

I sliced the potatoes in 8 pieces. I did add some pepper along with the salt to the potatoes. I weighed the chicken and counted 1 point per ounce, 1 point for the small potato but added 1 point to the meal to allow for the olive oil.