1¾ pounds medium-sized potatoes, peeled & sliced into wedges ¼ cup olive oil, plus a little extra 2 pounds skinless boneless chicken thighs, (8-10 thighs) 1 lemon, zest & juice 1 large teaspoon dried oregano salt & black pepper Instructions Pre-heat the oven to 390F/200C. Put the raw potato wedges into a large baking dish or roasting pan (in one layer if you can). Drizzle with a little olive oil, toss with your hands and bake for about 20 minutes. 1¾ pounds medium-sized potatoes Remove the potatoes from the oven and nestle the chicken thighs in amongst them in the dish. Add the lemon halves as well once you've squeezed out the juice for the marinade. 2 pounds skinless boneless chicken thighs Whisk together the olive oil, lemon juice & zest & oregano and drizzle all over the chicken and potatoes. Grind over plenty of salt and black pepper, then put the dish back in the oven and bake for 45 minutes or until the chicken juices run clear when you poke the me...
1/2 tablespoon olive oil ▢ 1 small onion , minced ▢ 2 small carrots , finely diced ▢ 8 cups low-sodium chicken broth ▢ Parmesan cheese rind , optional ▢ 1 16 oz head escarole , fresh spinach, or any dark leafy green, chopped ▢ fresh cracked pepper , to taste ▢ 3 ounces uncooked acini di pepe , or orzo, ditalini or small gluten-free pasta shape (about 1/2 cup) frozen meatballs Heat a large pot over med-high heat and add the olive oil, onions and carrots, saute until soft, about 5 minutes. Add the chicken broth and Parmesan cheese rind, if using and bring it to a boil, covered. When the broth comes to a boil, drop the meatballs in, add the pasta and chopped escarole. Add fresh black pepper, adjust salt as needed and cook according to pasta directions, about 10 minutes or until the pasta and meatballs are cooked through. Remove parmesan cheese rind and serve.