Rosemary Chicken
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Rosemary Chicken calories by ingredient
Introduction
A Gluten Free/Dairy Free Rosemary Lightly Fried Chicken. A Gluten Free/Dairy Free Rosemary Lightly Fried Chicken.Number of Servings: 6
Ingredients
-
2 Tbs Potato Starch
.25 C Almond Meal
.25 C Italian Chestnut Flour
.25 C Rice Flour
Seasoning Salt
2lbs 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
Directions
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.