Herb-Roasted Chicken and Potatoes
- 1 of 4 Preheat oven to 425 degrees F.
- 2 of 4 Place chicken in large, shallow roasting pan. Place the potatoes in a large bowl.
- 3 of 4 Combine garlic, olive oil, orange rind, thyme, oregano, rosemary, salt and pepper in small bowl. Brush half of the garlic mixture over the chicken. Add remaining mixture to potatoes in bowl; toss to coat. Arrange the potatoes around the chicken in the roasting pan.
- 4 of 4 Bake in 425 degrees F oven for 45 minutes or until the potatoes are fork-tender and the chicken is no longer pink near the bone. Serve immediately.
Servings Per Recipe: 6
Per Serving: 20 g carb., 36 g pro., 407 kcal cal., 464 mg sodium, 111 mg chol., 20 g Fat, total