




2 cups lightly packed Fresh Thyme organic basil, plus more for topping
2 cups lightly packed baby arugula, plus more for topping
6 green onions, chopped
1 Tbsp. lime zest, plus more for garnish
3 Tbsp. fresh lime juice
¼ tsp. freshly grated nutmeg, plus more for garnish
3 Tbsp. Fresh Thyme extra virgin olive oil
2 Tbsp. water
4 Fresh Thyme antibiotic-free chicken thighs, bone-in, skin-on (about 2 lb.)
1 lb. organic Sunrise medley potatoes (about 12 potatoes), halved and/or quartered
½ small red onion, cut into wedges
4 Tbsp. Fresh Thyme garlic & herb marinade
- In a food processor, combine 2 cups basil, 2 cups arugula, green onions, 1 Tbsp. lime zest and juice, and ¼ tsp. nutmeg. Pulse until coarsely chopped, then slowly add olive oil and water, processing until combined; set aside.
- Preheat oven to 375°F. Line a large rimmed baking pan with parchment paper; set aside.
- Pat chicken dry. In a large bowl, toss together chicken, potatoes, onion, and marinade.
- In prepared baking pan, place chicken thighs, bone sides down. Arrange potatoes and onion around chicken. Bake for 25 minutes; rotate baking pan and bake for 20 to 30 minutes more or until chicken is golden brown and reaches 165°F, and potatoes are fork-tender.
- Garnish chicken and vegetables with additional basil, arugula, lime zest, and nutmeg. Serve with basil-arugula pesto.
Each serving contains: 510 calories, 29 g fat, 7 g saturated fat, 0 g trans fat, 190 mg cholesterol, 400 mg sodium, 28 g carbohydrates, 4 g fiber, 4 g sugar, 40 g protein. Daily values: 10% vitamin D, 6% calcium, 35% iron, 30% potassium.
Shop Ingredients
Nutritional Information
Each serving contains: 510 calories, 29 g fat, 7 g saturated fat, 0 g trans fat, 190 mg cholesterol, 400 mg sodium, 28 g carbohydrates, 4 g fiber, 4 g sugar, 40 g protein. Daily values: 10% vitamin D, 6% calcium, 35% iron, 30% potassium.
Directions
2 cups lightly packed Fresh Thyme organic basil, plus more for topping
2 cups lightly packed baby arugula, plus more for topping
6 green onions, chopped
1 Tbsp. lime zest, plus more for garnish
3 Tbsp. fresh lime juice
¼ tsp. freshly grated nutmeg, plus more for garnish
3 Tbsp. Fresh Thyme extra virgin olive oil
2 Tbsp. water
4 Fresh Thyme antibiotic-free chicken thighs, bone-in, skin-on (about 2 lb.)
1 lb. organic Sunrise medley potatoes (about 12 potatoes), halved and/or quartered
½ small red onion, cut into wedges
4 Tbsp. Fresh Thyme garlic & herb marinade
- In a food processor, combine 2 cups basil, 2 cups arugula, green onions, 1 Tbsp. lime zest and juice, and ¼ tsp. nutmeg. Pulse until coarsely chopped, then slowly add olive oil and water, processing until combined; set aside.
- Preheat oven to 375°F. Line a large rimmed baking pan with parchment paper; set aside.
- Pat chicken dry. In a large bowl, toss together chicken, potatoes, onion, and marinade.
- In prepared baking pan, place chicken thighs, bone sides down. Arrange potatoes and onion around chicken. Bake for 25 minutes; rotate baking pan and bake for 20 to 30 minutes more or until chicken is golden brown and reaches 165°F, and potatoes are fork-tender.
- Garnish chicken and vegetables with additional basil, arugula, lime zest, and nutmeg. Serve with basil-arugula pesto.