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Roasted Chicken, Scallions, & Potatoes

Active Time: 15 minutes / Cook Time: 30-35 minutes / Total Time: 45 minutes

Makes 4 servings

Nutrition Corner: Ghee
Ghee is an ancient nutritionally rich health food, with deep roots in Indian cuisine and Ayurvedic medicine. Ghee is clarified butter. It is made by simmering butter until its water content is removed, and the milk fats have separated. While grass-fed butter has amazing health benefits in itself, ghee has the additional benefits of a higher smoke point, making it suitable for high heat cooking, as well as being tolerated by many people with lactose and casein sensitivities.

Roasted Chicken%2c Scallions & Potatoes.JPG


  • 1 tablespoon ghee, melted and divided
  • 4 yellow potatoes, about 6 oz. each, cut into 8 wedges each
  • 1 bunch scallions, washed and trimmed
  • ¾ teaspoon fine sea salt
  • ½ teaspoon ground black pepper, divided, plus more to taste
  • 4 bone-in, skin-on chicken thighs, about 1-1 ½ lbs. total
  • 1 tablespoon finely chopped shallot, from one small
  • 6 tablespoons Basic Vinaigrette (if you did not make this on Prep Day, you can find it in the Other section of this document)
  • 4 cups arugula
  • ¼ cup torn basil leaves


  1. Preheat oven to 450°F. Line a baking sheet with parchment paper.
  2. In a large bowl, toss ½ tablespoon ghee with the potatoes, scallions, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer in a single layer to the prepared baking sheet.
  3. Place the chicken, the remaining ½ tablespoon ghee, ¼ teaspoon salt, and ¼ teaspoon pepper in the bowl you used for the potatoes and toss to combine.
  4. Place the chicken thighs on top of the potatoes and scallions and roast for 30-35 minutes, or until the chicken skin is crispy and an instant read thermometer in the thickest part of the chicken registers 165°F (make sure not to touch bone).
  5. While the chicken roasts, add the chopped shallots to the vinaigrette and let sit.
  6. Place 8 potato wedges, ¼ of the scallions, and 1 chicken thigh on each of two plates. Top with 1 cup arugula leaves, 1 tablespoon basil, and 1 ½ tablespoons dressing. Serve.
  7. Package remaining servings in airtight containers for lunch tomorrow. Refrigerate until needed.