Baked Chicken and Potatoes Italiano
6 to 8 servings
6 medium russet potatoes (about 2 pounds), peeled and quartered lengthwise
2 medium white onions, thickly sliced
1⁄4 cup olive oil, divided
6 chicken thighs
6 chicken drumsticks
2 tablespoons fresh rosemary leaves, or 2 teaspoons dried
Freshly ground black pepper
1. Preheat the oven to 400 degrees.
2. Place the potato and onion pieces in a sheet pan or other large baking pan. Drizzle 2 tablespoons of the oil over them and stir to coat.
3. Remove the skin from the chicken pieces if desired. Rub the remaining 2 tablespoons of oil over the chicken and place in the pan between the potatoes and onions. Sprinkle the rosemary on the chicken. Sprinkle the salt and pepper generously over all.
4. Bake for 30 minutes. Turn the potatoes and onions and continue baking until the chicken is cooked through and the vegetables are tender, 15 to 25 more minutes. Transfer to a large platter and serve immediately.
Serve with green vegetables and butter beans and your choice of bread, if desired.
TD&N Nutrient Analysis (based on 6 servings): Calories: 419; Total Fat: 14 g; Saturated Fat: 3 g; Polyunsaturated Fat: 3 g; Monounsaturated 8 g; Cholesterol: 105 mg; Sodium: 126 mg; Carbohydrates: 42 g; Fiber: 3 g; Protein: 31 g
Variation: This recipe can be made with bone-in chicken breasts in place of thighs and drumsticks if you prefer white meat—one chicken breast per serving.
This is a recipe that I got out of one of my nutrition magazines and I am sharing it with everyone on a special request for a friend who is training ro ride 60 miles on a bike in a cure-raiser. All the nutrition details are available but I do not like salt so I leave that ingredient as optional. A little salt is healthy if you are sweating a lot but not so healthy if you have high blood pressure and are salt-sensitive in any way. Olive oil is a very good oil to cook with because it is not ladden with saturated fat and it offers a lot of flavor to foods.
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