Roasted Chicken and Vegetables in Puff Pastry
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INGREDIENTS
- 1/2 ts Paprika
- 1 1/2 tb Chopped fresh or dried
- 3 Garlic cloves; pressed
- 1 cn (4 1/2-ounce) sliced ripe
- 4 lg Shallots; cut in half
- 1 ts Pepper
- 1 lb Small round red potatoes;
- Garnish: fresh rosemary
- 1 Red bell pepper; coarsely
- 4 Skinned and boned chicken
- 1 pk (17 1/4-ounce) frozen puff
- 1 1/2 tb olive oil
- 1 1/2 tb olive oil
- 1/2 ts Salt
INSTRUCTIONS
Make puff pastry bowls according to directions below. Bake puff pastry bowls at 400? for 10 to 12 minutes. Cool 10 minutes on a wire rack with custard cup in pastry. Remove custard cup, and cool pastry on wire rack. Combine bell pepper and next 6 ingredients; set aside. Combine salt, pepper, and paprika in a large bowl; add chicken pieces, tossing to coat evenly. Spread in a lightly greased 15- x 10-inch jellyroll pan. Sprinkle with 1 1/2 tablespoons olive oil, stirring to coat. Bake at 450? for 7 to 10 minutes, stirring once. Stir in vegetable mixture; bake 25 more minutes or until browned, stirring twice. Spoon into pastry bowls; garnish, if desired. Serve immediately. Makes 4 servings. Rules for Roasting ?Roasting chicken at a high temperature (450?) for a short time, then lowering the temperature for the remaining cooking time seals in the juices and keeps the chicken moist and tender. ?While you can also roast a broiler-fryer with good results, chickens specifically for roasting are labeled "roasting broilers." These birds generally weigh more and are meatier and more succulent. If you are roasting a broiler-fryer (which normally weighs approximately 3 pounds), decrease baking time by about 45 minutes. ?Let roasted chicken stand for 10 minutes after removing it from the oven. This standing time "sets" the juices and makes for a more flavorful bird. ?Roast chicken on a rack in a broiler pan so fat can drip off and away from the bird. Rival restaurant-style presentation with the convenience of puff pastry sheets. 1) Invert 4 (6-ounce) custard cups on a lightly greased baking sheet. Lightly grease outsides of cups. 2) Roll each pastry sheet into an 11-inch square. Cut in half diagonally. 3) Mold each portion of pastry around outsides of cups; allow edges to extend from bowls onto baking sheet. Trim edges of dough to form equal triangles, using the shortest point as a guide. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1035 by Suzy Wert
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (3103g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 3241 | ||
| Calories from Fat: 826 (25%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 91.7g | 122 % | |
| Saturated Fat 22.3g | 111 % | |
| Monounsaturated Fat 31.2g | ||
| Polyunsanturated Fat 21.1g | ||
| Cholesterol 1842.4mg | 567 % | |
| Sodium 2029.7mg | 70 % | |
| Potassium 6152.2mg | 162 % | |
| Total Carbohydrate 4.4g | 1 % | |
| Dietary Fiber 2.3g | 9 % | |
| Sugars, other 2.1g | ||
| Protein 563.9g | 806 % | |
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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. |
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Calories per serving: 3241
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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