israeli

Baked Chicken with Preserved Lemon, Olives, and Potatoes

This roasted dish pairs chicken thighs, boneless skinless with baby potatoes, halved, preserved lemon peel, finely chopped and green olives, pitted. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

44 g Protein

58 g Carbohydrates

28 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

180g chicken thighs, boneless skinless 218 kcal
260g baby potatoes, halved 200 kcal
15g olive oil 133 kcal
10g preserved lemon peel, finely chopped 3 kcal
35g green olives, pitted 51 kcal
60g onion, sliced 24 kcal
8g garlic, minced 12 kcal
2g ground cumin 8 kcal
2g sweet paprika 6 kcal
10g lemon juice 3 kcal
10g fresh parsley, chopped 4 kcal

Cooking instructions

Heat oven to 425 F (220 C).
baby potatoesolive oilground cumin
Toss potatoes with 1 tsp olive oil, salt, and half the cumin. Spread on a small sheet pan and roast 15 minutes.
chicken thighsolive oilpreserved lemon peelgarlicground cuminsweet paprika
Toss chicken with remaining olive oil, garlic, paprika, remaining cumin, and preserved lemon.
chicken thighsbaby potatoesonion
Add chicken, olives, and onion to the pan; roast 18 to 22 minutes until chicken is cooked through and potatoes are tender.
lemon juicefresh parsley
Finish with lemon juice and parsley; spoon pan juices over everything.