Ww 6 Points Mediterranean Roast Chicken
Infused with the vibrant flavors of the Mediterranean, this WW 6 Points Mediterranean Roast Chicken is a healthy and satisfying one-pan meal that's perfect for busy weeknights. Juicy chicken legs are marinated in a zesty blend of olive oil, garlic, lemon juice, dried oregano, and paprika, then roasted alongside tender baby potatoes, sweet cherry tomatoes, and caramelized red onion. At just 6 WW points per serving, this dish combines bold flavors with a guilt-free indulgence, making it a win for your taste buds and wellness goals. Ready in under an hour, this oven-roasted masterpiece boasts crispy, golden-brown chicken paired with a medley of colorful, nutrient-rich vegetables. Garnish with fresh parsley for a vibrant finishing touch and serve as a wholesome, crowd-pleasing dinner everyone will love! Perfect for those seeking Mediterranean-inspired recipes, low-point meals, or easy chicken dinners.
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Recipe Information
Ingredients
- 4 pieces Chicken legs (drumsticks and thighs, trimmed of excess fat)
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 2 teaspoons Dried oregano
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 pound Baby potatoes, halved
- 1 cup Cherry tomatoes
- 1 medium Red onion, sliced
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat the oven to 400°F (200°C).
In a small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, oregano, paprika, salt, and black pepper to create a marinade.
Place the chicken legs in a large bowl and pour half of the marinade over them. Rub the marinade all over the chicken to ensure it's evenly coated. Let marinate for 10-15 minutes while you prepare the vegetables.
In a separate large mixing bowl, combine the baby potatoes, cherry tomatoes, and sliced red onion. Pour the remaining marinade over the vegetables and toss to coat.
Arrange the marinated chicken legs on a large baking sheet or roasting pan. Place the coated vegetables around the chicken in a single layer.
Roast in the preheated oven for 40-45 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the potatoes are tender.
If desired, broil the dish for an additional 2-3 minutes to achieve a crispy golden-brown finish.
Remove the baking sheet from the oven and let the chicken rest for 5 minutes. Garnish with chopped fresh parsley before serving.
Divide the chicken and vegetables evenly among 4 plates and enjoy!
Nutrition Facts
Calories |
1571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 2770 mg | 120% | |
| Total Carbohydrate | 105.0 g | 38% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 13.4 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 205 mg | 16% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3550 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
