-Sue Woodward
3 1/2 lb Broiler-fryer chicken, cut into 8 pcs.
4 medium Baking potatoes, 1.1/2-lbs., unpeeled and cut lengthwise into eighths
3 cl Garlic, finely chopped
1 tbsp Olive oil
1 tbsp Orange rind, grated
1 tbsp Dried thyme
1 tbsp Dried oregano
2 tsp Dried rosemary
1 tsp Salt
1 tsp Black pepper, coarse ground
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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@juno.com (Julie L. Lewis)
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