Herb Roasted Chicken And Potatoes

Prophets…declare what God will do and what God requires. They speak the truth that people often do not want to hear. This rubs against the grain of a culture that treats religion as a consumer item. Those who adjust the Word of God to meet market trends, assuming the consumer is always right, are simply peddlers (2 Cor. 2:17). Those who come to religion assuming that the chief goal of God is to glorify humankind and asking, “What will it all get me?” receive only spiritual chaff.

David Garland

CATEGORY	CUISINE	TAG	YIELD
Meats		Chicken	6	Servings

INGREDIENTS

		Sue Woodward
3 1/2	lb	Broiler-fryer chicken, cut
		into 8 pcs.
4		Baking potatoes, 1.1/2-lbs.
		unpeeled and cut
		lengthwise
		into eighths
3		Garlic, finely chopped
1	T	Olive oil
1	T	Orange rind, grated
1	T	Dried thyme
1	T	Dried oregano
2	t	Dried rosemary
1	t	Salt
1	t	Black pepper, coarse ground

INSTRUCTIONS

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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