| 9 | 45 | 346 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 4 |
| 1/2 cup | Cherry Tomatoes |
| 1 1/4 cup | Chicken broth (stock) (organic) |
| 6 thigh(s) | Chicken thighs, boneless, skinless (organic) |
| 1 tbsp | Extra virgin olive oil |
| 8 clove(s) | Garlic (smashed and peeled) |
| 1 medium | Lemon (cut into wedges) |
| 3 small potato(s) | Red potato (chopped - organic) |
| 1/2 tsp | Sea Salt |
| 6 sprig | Thyme, fresh |
1. Preheat oven to 450F. Season chicken with salt. In a large, heavy, ovenproof skillet, heat oil over medium heat.
2. Add chicken, skin-side down, and cook until browned, about 5 minutes.
3. Flip chicken and add potatoes, garlic, lemon, cherry tomatoes and thyme. Add the chicken broth and 1/2 teaspoon salt and bring it to a boil.
4. Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
5. Remove from oven and serve immediately.
Chicken
is a great source of lean protein which aids in muscle growth and repair!
| Fruit | 0.3 |
| Meat | 1.8 |
| Vegetables | 1.8 |
