Herb roasted chicken & potatoes

Yield: 6 Servings

Measure Ingredient
\N \N -Sue Woodward
3½ pounds Broiler-fryer chicken; cut into 8 pcs.
4 mediums Baking potatoes; 1.1/2-lbs., unpeeled and cut lengthwise into eighths
3 cloves Garlic; finely chopped
1 tablespoon Olive oil
1 tablespoon Orange rind; grated
1 tablespoon Dried thyme
1 tablespoon Dried oregano
2 teaspoons Dried rosemary
1 teaspoon Salt
1 teaspoon Black pepper; coarse ground

Preheat oven to 425~. Place chicken in lg. shallow roasting pan.

Place the potatoes in a lg. bowl. Combine garlic, olive oil, orange rind, thyme, oregano, rosemary, salt, and pepper in small bowl. Brush half of the garlic mixture over the chicken. Add remaining mixture to potatoes in bowl; toss to coat. Arrange the potatoes around the chicken in the roasting pan.

Bake in oven for 45 mins. or until the potatoes are fork tender and the chicken is no longer pink near the bone. Serve immediately.

Per serving - 407 cal, 36 g pro, 20 g fat, 20 g carbo, 464 mg sod, 111 mg chol

Source: Family Circle, 3/12/96

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