Rosemary Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tbs Potato Starch.25 C Almond Meal .25 C Italian Chestnut Flour.25 C Rice FlourSeasoning Salt2lbs Chicken Thighs (my family prefers bone-in, skin on)6 tbs Olive Oil 1 tsp Fresh Rosemary or 1 ¨ö tsp dried 12 Baby Red Potatoes or small Yukon Gold Potatoes (enough for 6 people)Medium Onion
Makes 6-8 Servings. 350¢ª 30-45 Minutes
Rinse and pat chicken dry. Mix potato starch, almond meal, Italian chestnut flour, rice flour, and seasoning salt (to taste). Dredge chicken in flour mixture. Heat 4 tbs olive oil in skillet. Fry chicken until browned on both sides. Chop onions and potatoes into bite size chunks. Toss onions and potatoes with 2 tbs olive oil, seasoning salt, pepper, and rosemary. Layer potato mixture on the bottom of a roasting pan. Place browned chicken on top. Lay rosemary sprigs on top of chicken, or sprinkle a small bit of rosemary on top. Bake uncovered until potatoes and chicken are cooked through.
Number of Servings: 6
Recipe submitted by SparkPeople user MYCEELF.
Rinse and pat chicken dry. Mix potato starch, almond meal, Italian chestnut flour, rice flour, and seasoning salt (to taste). Dredge chicken in flour mixture. Heat 4 tbs olive oil in skillet. Fry chicken until browned on both sides. Chop onions and potatoes into bite size chunks. Toss onions and potatoes with 2 tbs olive oil, seasoning salt, pepper, and rosemary. Layer potato mixture on the bottom of a roasting pan. Place browned chicken on top. Lay rosemary sprigs on top of chicken, or sprinkle a small bit of rosemary on top. Bake uncovered until potatoes and chicken are cooked through.
Number of Servings: 6
Recipe submitted by SparkPeople user MYCEELF.
Nutritional Info Amount Per Serving
- Calories: 334.9
- Total Fat: 17.4 g
- Cholesterol: 11.3 mg
- Sodium: 410.2 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 4.0 g
- Protein: 7.7 g
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