Ingredients:
3 1/2 lb broiler-fryer chicken, cut into 8 pcs.
4 medium baking potatoes, 1.1/2-lbs., unpeeled and
3 cl garlic, finely chopped
1 tbsp olive oil
1 tbsp orange rind, grated
1 tbsp dried thyme
1 tbsp dried oregano
2 tsp dried rosemary
1 tsp salt
1 tsp black pepper, coarse ground
Instructions:
Preheat oven to 425~. Place chicken in lg. shallow roasting pan.
Place the potatoes in a lg. bowl. Combine garlic, olive oil, orange
rind, thyme, oregano, rosemary, salt, and pepper in small bowl. Brush
half of the garlic mixture over the chicken. Add remaining mixture to
potatoes in bowl; toss to coat. Arrange the potatoes around the
chicken in the roasting pan.
Bake in oven for 45 mins. or until the potatoes are fork tender and
the chicken is no longer pink near the bone. Serve immediately.
Per serving - 407 cal, 36 g pro, 20 g fat, 20 g carbo,
464 mg sod, 111 mg chol
Source: Family Circle, 3/12/96
Servings: 6
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"Stupidity is the devil. Look in the eye of a chicken and you'll know. It's the most horrifying, cannibalistic, and nightmarish creature in this world." - Werner Herzog
Herb Roasted Chicken & Potatoes Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
