Recipe - Herb Roasted Chicken And Potatoes

Sue Woodward
3 One half pound Broilerfryer chicken; cut
into 8 pcs.
4 md Baking potatoes; 1.1/2lbs.,
unpeeled and cut lengthwise
into eighths
3 cl Garlic; finely chopped
1 tablespoon Olive oil
1 tablespoon Orange rind; grated
1 tablespoon Dried thyme
1 tablespoon Dried oregano
2 teaspoon Dried rosemary
1 teaspoon Salt
1 teaspoon Black pepper; coarse ground

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
Posted to MMRecipes Digest V3 #223

Date: Sat, 17 Aug 1996 07:31:05 PST

From: jlewis1@juno.com (Julie L. Lewis)