Golden garlic chicken w/ sweet potatoes-canadian living
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Chicken legs |
| 3 | eaches | Chicken breasts |
| 3 | eaches | Sweet Potatoes(About 2 lbs) |
| 3 | tablespoons | Lemon juice |
| 2 | tablespoons | Vegetable oil |
| 1 | tablespoon | Rosemary, Crumbled,dried |
| Or | ||
| 3 | tablespoons | Rosemary, Fresh |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| 4 | eaches | Garlic, Whole heads,unpeeled |
| 1 | teaspoon | Olive oil |
| Rosemary sprigs, Fresh | ||
Directions
INGREDIENTS
DIRECTIONS
Trim chicken and cut into pieces, severing legs at joint and cutting breasts in half crosswise.
Peel potatoes; slice into ¼-inch thick slices. In bowl, combine potatoes, chicken, lemon juice, vegetable oil, rosemary, salt and pepper. Arrange potatoes in a single layer in 13x9-inch baking dish.
Arrange chicken, skin side up, over potatoes. Cover and refrigerate for 4 hours.
Trim tops from garlic heads; brush with olive oil and wrap in foil.
Nestle into chicken and potatoes.
Roast in a 425F oven, basting occasionally, for 30 minutes. Remove garlic and discard foil; return garlic to pan. Bake, basting a few times, for 30 to 45 minutes or until juices run clear when chicken is pierced and potatoes are tender. Halve garlic lengthwise. Garnish with fresh rosemary.
Per serving: about 310 calories, 24 g protein, 15 g fat, 18 g carbohydrate.
TEST KITCHEN TIP: If using fresh rosemary instead of dried, there is no need to refrigerate the assembled dish for 4 hours.
This chicken dish makes an easy dinner. Let your guests squeeze mellow garlic onto individual servings. If you like, you can crinkle-cut the sweet potatoes.
Source: Canadian Living; Volume 20.No½.May 1995 Typo by Ken Small; THE MESSHALL, Calgary, Ab.
Submitted By KEN SMALL On 04-23-95