Rosemary Mustard Chicken & Potatoes For 1
Recipe: #17301
February 09, 2015
Categories: Chicken, Oven Bake, Gluten-Free, High Protein, No Eggs, Non-Dairy, Bone-in Pieces, Chicken Dinner, more
"This is perfect for when you are dining alone but you can definitely make multiple foil packs when guests are joining you."
Ingredients
Nutritional
- Serving Size: 1 (731.8 g)
- Calories 773.5
- Total Fat - 38 g
- Saturated Fat - 19.8 g
- Cholesterol - 295.9 mg
- Sodium - 444.8 mg
- Total Carbohydrate - 51.9 g
- Dietary Fiber - 5.7 g
- Sugars - 3.8 g
- Protein - 55.8 g
- Calcium - 317.3 mg
- Iron - 3.8 mg
- Vitamin C - 47.2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Place 2 layers of foil into a baking pan and place the sliced potatoes and onion slices on top of the foil; season with salt and pepper and top with 1/2 of the rosemary sprig and 1 teaspoon of the grainy mustard.
Step 2
Add the chicken, rub 1 teaspoon of the grainy mustard over the flesh, season with salt and pepper and top with 1/2 of the rosemary sprig.
Step 3
Fold the foil over the chicken making sure you have a good seal.
Step 4
Place in a preheated 350 degree Fahrenheit oven for 1 hour; open the foil wrapper and cook uncovered for another 1/2 hour until skin is golden and crispy.
Tips
No special items needed.