This recipe from CLEAN & DELICIOUS looks like a great. I'm going to try a version of it with cut-up chunks of chicken breast and small potatoes from Trader Joes.
Ingredients
1 cut-up chicken (3 to 3 1/2 pounds)
1 pound small potatoes, halved (quartered if large)
1 large onion, cut into eighths
1 head garlic, cloves separated and left unpeeled
2 sprigs fresh rosemary, finely minced (you need about 1 tsp.)
1 lemon, quartered
1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
Kosher salt and ground pepper
Directions
- Preheat oven to 450 degrees.
- Arrange chicken skin side up, potatoes, onions, garlic, and lemon in a 12x16-inch, glass, roasting pan.
- Season chicken and veggies with rosemary, salt and pepper.
- Whisk together oil, vinegar and a little salt and pepper and drizzle over the chicken and veggies.
- Cook for 50 minutes or until the chicken is browned and cooked through. Enjoy!
- Serves 6.
Nutritional Analysis
Nutrients per 1/6th of the recipe: Calories: 285; Total Fat: 20g; Saturated Fat: 4.3g; Cholesterol: 53mg; Carbohydrate: 14.8g; Dietary Fiber: 1.8g; Sugars: 4.2g; Protein: 14g
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