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Rosemary Chicken with Potatoes




Source of Recipe


Creative Everyday Cooking, 1991


Recipe Introduction


Click on the link below to see a color photo of this recipe.



Recipe Link: http://communities.msn.com/recipesfornoncooks/poultry.msnw

List of Ingredients




3 tablespoons olive or other vegetable oil

2 cloves garlic, minced or crushed

1/4 cup chopped fresh rosemary or 2-1/2 teaspoons dried

1/4 cup fine unseasoned breadcrumbs

1/4 cup grated Parmesan cheese

1/2 teaspoon pepper

2-1/2 pounds chicken parts

1 pound small red potatoes, unpeeled


Recipe



1. Preheat oven to 425 degrees F. Line a broiler pan with foil.

2. In a small bowl, combine the oil, garlic and 2 tablespoons fresh rosemary (or 1 teaspoon dried)

3. In another small bowl, combine the breadcrumbs, Parmesan, pepper and remaining 2 tablespoons fresh rosemary (or 1-1/2 teaspoons dried).

4. Place chicken skin-side up on the broiler pan. Sprinkle the breadcrumb-Parmesan mixture over chicken. Place the potatoes around the chicken. (If they are large, halve them.) Drizzle the rosemary-garlic oil over the chicken and potatoes and bake for 20 minutes.

5. Reduce temperature to 375 degrees F. and continue baking for 30 to 40 minutes, or until the potatoes are tender and the chicken is golden and cooked through.

Serves 4
Calories 649
Fat 41 g
Cholesterol 149 mg
Sodium 284