Italian Roasted Chicken & Potatoes
Recipe: #19499
June 11, 2015
Categories: Poultry, Chicken, Entertaining, Fall/Autumn, Father's Day, Passover, Sunday Dinner, Gluten-Free, High Protein, No Eggs, Non-Dairy, Kosher Meat more
"Made this and loved it!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (601.4 g)
- Calories 587.2
- Total Fat - 18.1 g
- Saturated Fat - 3.6 g
- Cholesterol - 941.9 mg
- Sodium - 1076.6 mg
- Total Carbohydrate - 32.3 g
- Dietary Fiber - 5.5 g
- Sugars - 5.8 g
- Protein - 71.4 g
- Calcium - 95.8 mg
- Iron - 11.3 mg
- Vitamin C - 36.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
Place the chicken in a large greased roasting pan or ovenproof baking dish.
Step 3
In a small bowl, combine the crushed chilli pepper, garlic, paprika, oregano, thyme, lemon juice, oil and sugar, salt and pepper. Place the chicken pieces in the roasting pan then, rub the mixture all over the chicken pieces. Place the pan in fridge for 2 hours.
Step 4
Place the onion and potato around the chicken.
Step 5
Bake in preheated 350 degree oven, turning occasionally, for 45 minutes to 1 hour or until golden brown and cooked through.
Step 6
Transfer to a serving platter. Serve immediately with lemon wedges and mixed salad leaves, if desired.
Tips & Variations
No special items needed.
0 Reviews
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