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Ingredients
- 3 1/2 lb Broiler-fryer chicken, cut into 8 pieces.
- 4 med Baking potatoes, 1.1/2-lbs., unpeeled and cut lengthwise into eighths
- 3 cl Garlic, finely minced
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Orange rind, grated
- 1 Tbsp. Dry thyme
- 1 Tbsp. Dry oregano
- 2 tsp Dry rosemary
- 1 tsp Salt
- 1 tsp Black pepper, coarse grnd
Directions
- Preheat oven to 425 . Place chicken in lg. shallow roasting pan. Place the potatoes in a lg. bowl.
- Combine garlic, extra virgin olive oil, orange rind, thyme, oregano, rosemary, salt, and pepper in small bowl.
- Brush half of the garlic mix over the chicken. Add in remaining mix to potatoes in bowl; toss to coat.
- Arrange the potatoes around the chicken in the roasting pan.
- Bake in oven for 45 mins. or possibly till the potatoes are fork tender and the chicken is no longer pink near the bone. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 6 servings | |
| Calories 109 | |
| Calories from Fat 22 | 20% |
| Total Fat 2.51g | 3% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 395mg | 16% |
| Potassium 476mg | 14% |
| Total Carbs 20.29g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 0.92g | 1% |
| Protein 2.4g | 4% |
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