Chicken Thighs & Potatoes Delight Directions:
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Preheat oven to 350°F (180°C).
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Season chicken thighs generously with salt and black pepper.
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Cut potatoes into large halves or quarters, about 1½- to 2-inch chunks.
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Cut carrots into thick slices about 1-inch long.
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Spray a large nonstick pan with olive oil spray and heat over medium-high.
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Place chicken thighs skin-side down. Fry for 5 minutes until skin is golden brown. Flip and fry 5 more minutes.
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Remove chicken thighs and set aside. (Note: for lower points, remove skins before serving.)
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Finely chop onion, garlic, and parsley.
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Add potatoes, carrots, onion, garlic, and parsley to the same pan and fry for 10 minutes, stirring occasionally. Add a splash of water if needed to prevent sticking.
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In a separate saucepan over medium heat, whisk together sugar-free honey substitute, sugar-free sweet chili sauce, soy sauce, and mustard until smooth. Remove from heat.
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Transfer vegetables into a 9x13-inch glass baking dish.
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Nestle chicken thighs, skin-side up, on top of the vegetables.
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Pour sauce evenly over chicken and vegetables.
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Bake uncovered for 40 minutes or until chicken skin is caramelized, internal temperature reaches 165°F (74°C), and potatoes are tender.
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For WW friendliness, remove skin before eating.
WW Points Calculation:
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Chicken thighs (5 pieces, skin-on, skin removed before eating) — 11.00
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Salt, black pepper, garlic, onion, parsley — 0.00
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Potatoes (5 medium, Yukon Gold) — 0.00
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Carrots (2 medium) — 0.00
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Olive oil spray (1 tbsp) — 1.00
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Sugar-free honey substitute (60g) — 0.00
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Sugar-free sweet chili sauce (80g) — 1.00
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Soy sauce (50ml, reduced sodium) — 1.00
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Mustard (1 tbsp) — 0.00
Total Points: 14.00
Servings: 5
Points per serving: 2.80
Nutrition Information:
Calories: 294
Fat: 8g
Protein: 27g
Carbohydrates: 27g
Sugar: 5g
Sodium: 780mg
I'm waiting for your comments! Enjoy!
