Friday, January 23, 2015

Roasted Chicken & Red Potatoes

This recipe gives a lot of great fresh veggies along with some yummy chicken! The recipe calls for chicken leg quarters, but we substituted skinless boneless chicken breast and it was awesome (and lower fat!)

Roasted Chicken & Red Potatoes


2 lb red potatoes, cut into 1-in pieces 
1 pkg. (9 oz) fresh spinach
1 large onion, cut into 1-in pieces
2 Tbsp olive oil
4 garlic cloves, minced
1 tsp. salt, divided
1 tsp. dried thyme
3/4 tsp. pepper, divided
6 chicken leg quarters
3/4 tsp paprika


Preheat oven to 375F. Place potatoes, spinach and onion in a greased shallow roasting pan. Add oil, garlic, 3/4 tsp. salt, thyme and 1/2 tsp. pepper; toss to combine.

Arrange chicken over vegetables; sprinkle with paprika and remaining salt and pepper. Roast 55-60 minutes or until a thermometer inserted in chicken reads 180F and potatoes are tender. 

Leg Quarter recipe per serving: 449 cal, 21g fat (5 g sat. fat), 105 mg chol., 529 sodium, 29g carb, 4g fiber, 35g protein. 

Final Photo Taken by Me :)

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