Baked Chicken with Yukon Gold Potatoes
Source of Recipe
Arca Max
List of Ingredients
Baked Chicken with Yukon D=Gold Potatoes
2 pounds bone-in skinless chicken breasts
1 1/2 pounds bone-in skinless chicken thighs
3 tablespoons canola oil, divided
1 teaspoon coarse salt
1/2 teaspoon pepper
2 pounds peeled and quartered Yukon gold potatoes
1 (14 1/2-ounce) can undrained no-salt-added or regular diced tomatoes
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh chopped or 1 teaspoon dried basil
2 cloves minced garlic
1/4 cup freshly grated parmesan cheese
Recipe
Heat oven to 375 degrees. Pat chicken dry. Cover bottom of a large roasting pan with 1 tablespoon oil. Heat on medium-high. Season chicken with salt and pepper. When oil is hot, place chicken in pan. Sear chicken 6 minutes on all sides until golden. Place potatoes around chicken pieces. Add tomatoes, parsley, basil and garlic. Sprinkle with cheese and drizzle remaining oil over chicken. Cover and bake 1 hour or until chicken thighs are 170 degrees.
To serve: Spoon vegetables on a serving platter with chicken on top.
Makes 10 servings
Preparation time: 10 minutes
Cooking time: about 1 hour
Per serving: 281 calories, 29 grams protein, 10 grams fat (32 percent calories from fat), 2 grams saturated fat, 18 grams carbohydrate, 78 milligrams cholesterol, 324 milligrams sodium, 3 grams fiber
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