Chicken with rosemary and potatoes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 561.0
  • Total Fat: 20.3 g
  • Cholesterol: 145.3 mg
  • Sodium: 2,302.9 mg
  • Total Carbs: 31.6 g
  • Dietary Fiber: 3.5 g
  • Protein: 61.0 g

View full nutritional breakdown of Chicken with rosemary and potatoes calories by ingredient
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Number of Servings: 4


    1-1/2 pounds small new potatoes such as Red Bliss
    2 large lemons
    Extra-virgin olive oil for brushing on lemons, plus 1/4 cup
    Gray salt and freshly ground pepper
    4 boneless chicken breast halves, skin on
    1 tablespoon minced garlic
    1 cup double-strength chicken stock, or 2 cups canned low-salt chicken broth boiled until reduced by half
    1 teaspoon finely chopped fresh rosemary
    1 tablespoon finely chopped fresh flat-leaf parsley
    1 tablespoon unsalted butter (optional)


Put the potatoes in a pot of salted cold water and bring to a boil. Cook until just tender, about 20 minutes. Drain and let cool, but do not peel. Cut in half and set aside.
Preheat the broiler.

Cut a small slice off both ends of each lemon, then cut in half crosswise. Arrange the lemons, flesh side up, in a flameproof non-reactive baking dish, brush with olive oil, and season with salt and pepper. Broil 6 inches or more from the heat until browned and soft, about 10 minutes. Let cool. Squeeze the lemon halves over a sieve suspended over a bowl.

Number of Servings: 4

Recipe submitted by SparkPeople user LOWEE9294.

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