Rosemary Chicken Thighs with Roast Potatoes

from WeightWatchers Momentum Cookbook

4 (1/4-ound) skinless boneless chicken thighs, trimmed
2 teaspoons olive oil
2 garlic cloves, minced
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 1/2 teaspoons dried rosemary
1 teaspoon dried thyme
3/4 teaspoon salt
2 carrots, cut into 1-inch chucks
6 small new potatoes, scrubbed and quartered

Combine the chicken, 1 teaspoon of the oil, the garlic, lemon zest and juice, rosemary, thyme, and 1/2 teaspoon 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.

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

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 mintues.

Serves 4. Per serving (1 piece chicken and 1/2 cup potatoes and carrots): 273 Cal, 11 g Fat, 2 Fib. POINTS value: 6.