| 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)
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”