Lea & Perrins Chicken with Potato and Onion
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3/4 Cup Lea & Perrins Worcestershire sauce for chicken4 Tbs Grey Poupon Dijon mustard3 Tbs olive oil4 lbs skinless, boneless chicken breasts3 lbs potatoes washed and cut in 1" dice4 Large onions sliced in rings - rings separated
Mix first three ingredients and pour over chicken breasts in a zip-lock plastic bag. Marinate in refrigerator for 3-6 hours or overnight.
Place chicken in roasting pan with onions and potatoes. In order for proper browning, potatoes must not be crowded. Use a second pan if necessary to have only a single layer. Stir to coat everything with marinade.
Bake at 450F for 45 minutes or until chicken juices are clear when pierced. Turn potatoes and onions every 15 minutes of cooking in order to allow them to roast evenly.
Number of Servings: 8
Recipe submitted by SparkPeople user MAGGIESHERMAN.
Place chicken in roasting pan with onions and potatoes. In order for proper browning, potatoes must not be crowded. Use a second pan if necessary to have only a single layer. Stir to coat everything with marinade.
Bake at 450F for 45 minutes or until chicken juices are clear when pierced. Turn potatoes and onions every 15 minutes of cooking in order to allow them to roast evenly.
Number of Servings: 8
Recipe submitted by SparkPeople user MAGGIESHERMAN.
Nutritional Info Amount Per Serving
- Calories: 476.1
- Total Fat: 8.1 g
- Cholesterol: 131.5 mg
- Sodium: 774.8 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 5.1 g
- Protein: 56.6 g
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