Garlic Potatoes with Chicken
Yield
4 servingsPrep
15 minCook
45 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | lb |
red skinned potatoes
or white, thin-skinned |
*
|
| 1 | tablespoon |
olive oil
|
|
| 1 | each |
onions
quartered |
|
| 1 | whole |
chicken
|
*
|
| 1 | Bulb |
garlic
cloves peeled |
*
|
| 3 | tablespoons |
tomatoes
oil packed, drained, minced |
|
| 2 | teaspoons |
rosemary leaves
fresh |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
rosemary leaves
fresh, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | lb |
red skinned potatoes
or white, thin-skinned |
*
|
| 15 | ml |
olive oil
|
|
| 1 | each |
onions
quartered |
|
| 1 | whole |
chicken
|
*
|
| 1 | Bulb |
garlic
cloves peeled |
*
|
| 45 | ml |
tomatoes
oil packed, drained, minced |
|
| 1E+1 | ml |
rosemary leaves
fresh |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
rosemary leaves
fresh, optional |
*
|
Directions
Scrub potatoes.
In a 500F oven, heat oil in a 10 inch by 15 inch roasting pan until hot, about 1½ minutes.
Add potatoes and onion; shake pan to coat vegetables with oil.
Stand chicken upright on a vertical roaster at one end of pan. (Or place chicken on a V-shaped roasting rack and surround with potatoes and onion.)
Cook 15 mintues, then add garlic and cook 30 minutes more, stirring vegetables every 10 mintues.
Remove chicken to platter.
Stir tomatoes and rosemary leaves into potato mixture; arrange alongside chicken.
Garnish with rosemary sprigs; salt and pepper to taste.
