There are many variations of this dish. Mix out the veggies depending on your mood and what is in season.
1. Pre-heat oven to 425 degrees
2. Rough chop all veggies, potatoes, parsley, garlic, fresh thyme, etc (everybody in the pool; except for the chicken, oil, lemon, and seasonings)
3. Add pepper, salt, and 1/2 tablespoon of Emeril's seasoning
4. Add 3 tablespoons olive oil, cut lemon in half and squeeze, add used lemon halves to the dish, and stir everything together
5. Put chicken thighs, remaining olive oil, dried thyme, and remaining Emeril's seasoning in a plastic bag and mix together
6. Put chicken thighs on top of veggies
7. Cover, put in the oven, and cook for 45 min
8. Take cover off, take chicken off, stir veggies, add chicken back, put back into the oven uncovered
9. Cook in increments until until chicken is done (check by cutting a chicken and if juice runs clear the dish is ready)
a. If the veggies aren't soft enough remove the chicken (cover) and continue cooking the veggies until desired softness is reached
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (145g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 226 | ||
Calories from Fat: 130 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.5g | 19 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 79mg | 24 % | |
Sodium 85.8mg | 3 % | |
Potassium 343.3mg | 9 % | |
Total Carbohydrate 6.4g | 2 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 4.6g | ||
Protein 16.7g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 226
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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