Roast Chicken & Potatoes Catalan the Editors of Publications International, Ltd.
Roast Chicken & Potatoes Catalan
Makes 4 servings
|2||tablespoons olive oil|
|2||tablespoons lemon juice|
|1||teaspoon dried thyme leaves|
|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|
- 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.
|Calories from Fat||18 %|
|Total Fat||11 g|
|Saturated Fat||2 g|
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