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Roast Chicken Potatoes Catalan


Roast Chicken & Potatoes Catalan

Roast Chicken & Potatoes Catalan

Yield

Makes 4 servings

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

  1. Preheat oven to 400°F. Spray large shallow roasting pan or 15X10-inch jelly-roll pan with nonstick cooking spray.
  2. Combine oil, lemon juice, thyme, salt, ground red pepper and saffron in large bowl; mix well. Add potatoes; toss to coat.
  3. 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.
  4. 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.

Nutritional Information

Sodium 132 mg
Protein 42 g
Fiber 3 g
Carbohydrate 69 g
Cholesterol 91 mg
Saturated Fat 2 g
Total Fat 11 g
Calories from Fat 18 %
Calories 541

Dietary Exchange

Vegetable 1
Starch 4

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