Provencal Chicken MrldCtyGrl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 can (14.5 oz) Canned Tomatoes1/2 cup Black Olives, canned1/4 cup Olive Oil1/2 tsp Fennel seed1 tsp Basil1 tsp Oregano, ground1 tsp Thyme, ground4.5 lb Roasting Chicken, cut up (cut breasts in half again for size consistency)1 large Maui Onion chopped4 cloves Garlic2 cup chunked Potatoes
Preheat oven to 425.
In a large oven-proof dish (9x13 or lasagna pan), tomatoes and olives. In a separate bowl, combine oil and spices, blend well. Toss in remaining ingredients and coat with spices and oil.
Place in casserole and arrange so chicken is skin side up and potatoes are evenly distributed.
Bake, uncovered, 45 minutes to 1 hour, until thickest part of largest piece reads 170 degrees.
Number of Servings: 6
Recipe submitted by SparkPeople user MRLDCTYGRL.
In a large oven-proof dish (9x13 or lasagna pan), tomatoes and olives. In a separate bowl, combine oil and spices, blend well. Toss in remaining ingredients and coat with spices and oil.
Place in casserole and arrange so chicken is skin side up and potatoes are evenly distributed.
Bake, uncovered, 45 minutes to 1 hour, until thickest part of largest piece reads 170 degrees.
Number of Servings: 6
Recipe submitted by SparkPeople user MRLDCTYGRL.
Nutritional Info Amount Per Serving
- Calories: 509.2
- Total Fat: 16.9 g
- Cholesterol: 216.7 mg
- Sodium: 412.2 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 2.3 g
- Protein: 70.1 g
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