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)
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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