TLC Cooking "Roast Chicken & Potatoes Catalan"

Roast Chicken Potatoes Catalan

Roast Chicken & Potatoes Catalan

YIELD Makes 4 servings
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INGREDIENTS

2	tablespoons olive oil
2	tablespoons lemon juice
1	teaspoon dried thyme leaves
1/2	teaspoon salt
1/4	teaspoon ground red pepper
1/4	teaspoon ground saffron or 1/2 teaspoon crushed saffron threads or turmeric
2	large baking potatoes (about 1-1/2 pounds), cut into 1-1/2-inch chunks
4	skinless bone-in chicken breast halves (about 2 pounds)
1	cup sliced red bell pepper
1	cup frozen peas, thawed
Lemon wedges

PREPARATION:

Preheat oven to 400°F. Spray large shallow roasting pan or 15X10-inch jelly-roll pan with nonstick cooking spray.
Combine oil, lemon juice, thyme, salt, ground red pepper and saffron in large bowl; mix well. Add potatoes; toss to coat.
Arrange potatoes in single layer around edges of pan. Place chicken in center of pan; brush both sides of chicken with remaining oil mixture in bowl.
Bake 20 minutes. Turn potatoes; baste chicken with pan juices. Add bell pepper; continue baking 20 minutes or until chicken is no longer pink in center, juices run clear and potatoes are browned. Stir peas into potato mixture; bake 5 minutes or until heated through. Garnish with lemon wedges.

This recipe appears in: Chicken

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Vegetable	1
Starch	4

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