Chicken Roasted With Potatoes, Peppers, And Shallots

CATEGORY	CUISINE	TAG	YIELD
Meats		February 19	1	Servings

INGREDIENTS

3		Shallots, peeled blanched
		in
		boiling water for 2
		minutes and halved
		lengthwise
2		Garlic cloves, minced
2	T	Plus 1 teaspoon olive oil
1/2		Red bell pepper, cut into
		1-inch
		pieces
1/2		Yellow bell pepper, cut into
		1-inch
		pieces
1	T	Finely chopped fresh
		rosemary leaves or 1
		plus
		if desired
		tablespoon crumbled
		dried
		rosemary sprigs for
		garnish
3/4	lb	Small red potatoes, scrubbed
		and halved
		or if large
		quartered
1		Whole chicken breast, about
		1 1/2
		pounds halved
1	T	Fresh lemon juice
1/2	c	Chicken broth

INSTRUCTIONS

In a large ovenproof skillet toss together the shallots, the garlic, 2
tablespoons of the oil, the bell peppers, the chopped rosemary, the
potatoes, and salt and pepper to taste. Rub the chicken with the
remaining 1 teaspoon oil, the lemon juice, and salt and pepper to
taste and arrange it, skin side up, on top of the vegetable mixture.
Roast the chicken and the vegetables in the upper third of a  preheated
450F oven for 20 minutes, reduce the temperature to 357F.,  and roast
the chicken and the vegetables for 15 minutes more, or  until the
chicken is cooked through and the potatoes are tender.  Transfer the
chicken and the vegetables with a slotted spoon to a  heated platter,
stir the broth into the skillet, scraping up the  brown bits, and boil
the mixture for 1 minute. Strain the liquid  through a sieve over the
chicken and garnish the chicken with the  rosemary sprigs.  Serves 2.
Gourmet February 1992  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4544 Calories From Fat: 2329 Total Fat: 258.6g Cholesterol: 976.1mg Sodium: 1642mg Potassium: 3295.5mg Carbohydrates: 249.6g Fiber: 15.3g Sugar: 128.2g Protein: 290.4g