Roast chicken and potatoes
1. Preheat over to 425. Place chicken, breast side up, on a cooking sheet. Rub with 2 tablespoons oil; season generously with salt and pepper. Place parsley and 1 lemon half in cavity. Tie legs together with kitchen twine.
2. Toss potatoes and 2 tablespoons oil. Drizzle with juice from remaining lemon half. Season with salt and pepper. Scatter potatoes along chicken.
3. Roast for 15 minutes. Reduce temperature to 375; cook for 25 minutes. Rotate pan, toss potatoes and cook until potatoes and chicken are golden brown. Let stand for 10 minutes.
4. Meanwhile, make the sauce: Combine ingredients. After 10 minutes, brush sauce on chicken and drizzle on potatoes.
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Serving Size: 1 Serving (130g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 119 | ||
Calories from Fat: 46 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 43.5mg | 2 % | |
Potassium 436mg | 11 % | |
Total Carbohydrate 18.3g | 5 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 14.6g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 119
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