A favorite weeknight dish: Lemon-Roasted Chicken Pieces

Lemon-Roasted Chicken Pieces

What does Good Housekeeping’s food director, Susan Westmoreland, cook when she gets home? Here’s one of her favorite weeknight dishes. You can substitute oranges or limes for the lemon if you wish.

Total Time: 40 minutes

Makes: 4 main-dish servings

Preheat oven to 450 F. From 1 lemon, grate peel and squeeze juice into a cup. Add 2 tablespoons olive oil, 1 garlic clove, pressed; and 1/2 teaspoon each dried thyme, salt and pepper. Place 8 small skinless, boneless chicken thighs; 1 bag (16 ounces) baby carrots; and a pound of red potatoes, quartered, in a jelly-roll pan lined with foil. Toss with lemon mixture. Roast 30 to 35 minutes, stirring halfway through cooking, until juices run clear when thickest part of thigh is pierced. Remove chicken and vegetables to platter. Add 1/3 cup water or broth to pan; stir gently to loosen any brown bits. Pour juices over chicken.

“ Each serving: About 330 calories, 24g protein, 33g carbohydrate, 12g total fat (2g saturated), 4g fiber, 86g cholesterol, 425mg sodium.

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