Roasted New Potatoes and Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 pounds chicken (thighs and legs) skin removed1 pound small red potatoes, cut into fourths 2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves 1 tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme leaves 1 Tbsp olive oil1 teaspoon garlic salt
Heat oven to 375°.
Place chicken and potatoes in ungreased rectangular pan, 13 x 9 x 2 inches. Mix remaining ingredients; sprinkle or brush over chicken and potatoes.
Cover and bake 30 minutes; turn chicken and potatoes. Bake uncovered 20 to 30 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Place chicken and potatoes in ungreased rectangular pan, 13 x 9 x 2 inches. Mix remaining ingredients; sprinkle or brush over chicken and potatoes.
Cover and bake 30 minutes; turn chicken and potatoes. Bake uncovered 20 to 30 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutritional Info Amount Per Serving
- Calories: 316.1
- Total Fat: 10.2 g
- Cholesterol: 141.2 mg
- Sodium: 444.1 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 2.3 g
- Protein: 35.7 g
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