Herb roasted chicken and potatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -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 |
Directions
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 Posted to MM-Recipes Digest V3 #223 Date: Sat, 17 Aug 1996 07:31:05 PST From: jlewis1@... (Julie L. Lewis)