Rosemary-Lemon Chicken With Roasted Broccoli And Potatoes

• 12 oz nonfat Greek yogurt
• 2 cloves garlic, chopped
• 3 tsp fresh rosemary
• 1 tbsp fresh lemon juice
• zest of 1 lemon
• salt to taste
• black pepper to taste
• 4 4oz chicken thighs
• 2 c baby potatoes, quartered
• 2 c broccoli florets
• 2 tsp olive oil

1. Combine yogurt, garlic, 2 tsp fresh rosemary, lemon juice, lemon zest, salt and pepper in small bowl
2. Marinate chicken in 1/2 of yogurt mixture for 20 minutes.
3. Heat oven to 400 degrees
4. In a bowl, toss potatoes and broccoli with olive oil and remaining rosemary. Roast in oven for 20 minutes, stirring occasionally.
5. On grill or grill pan, cook chicken, turning once, until cooked through (~6 minutes per side).
6. Top chicken with remaining yogurt sauce. Serve with roasted vegetables

yogurt, garlic, rosemary, lemon juice, salt, black pepper, chicken thighs, baby potatoes, broccoli florets, olive oil

Taken from www.epicurious.com/recipes/member/views/rosemary-lemon-chicken-with-roasted-broccoli-and-potatoes-53050831 (may not work)