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Oven Roasted Chicken With New Potatoes

Oven Roasted Chicken With New Potatoes Oven Roasted Chicken With New Potatoes Oven Roasted Chicken With New Potatoes

Easy to prepare, and the chicken comes out succulent. A delicious weekend meal.













Trans-fat Free, High Fiber, Sugar-Free


2 tablespoons herbs
fresh and chopped, such as oregano, sage or rosemary
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons olive oil
3 ½ pounds chicken
roasting, about 1 whole chicken
2 pounds red skinned potatoes
small, unpeeled, halved


Heat oven to 450℉ (230℃) F.

In small bowl, mix herbs, salt, pepper and oil.

Place chicken, breast side down, in shallow roasting pan.

Arrange potatoes around chicken in pan.

Drizzle half of oil mixture over potatoes; stir to mix.

Bake 20 minutes.

Remove pan from oven.

Spoon some of the remaining oil mixture over chicken and potatoes; stir potatoes.

Turn breast side up.

Return to oven; bake 10 minutes longer.

Remove pan from oven.

Reduce oven temperature to 325℉ (160℃) F.

Drizzle remaining oil mixture over chicken and potatoes; stir potatoes.

Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.

Return to oven; bake 40 to 50 minutes longer or until thermometer reads 180 and legs move easily when lifted or twisted and potatoes are tender.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 636g (22.4 oz)
Amount per Serving
Calories 101835% of calories from fat
 % Daily Value *
Total Fat 39g 61%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 354mg 118%
Sodium 963mg 40%
Total Carbohydrate 13g 13%
Dietary Fiber 8g 30%
Sugars g
Protein 243g
Vitamin A 4% Vitamin C 20%
Calcium 16% Iron 104%
* based on a 2,000 calorie diet How is this calculated?


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