Country Chicken and Potato Bake

Course : Chicken
Serves: 8
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Ingredients:

6 medium potatoes -- about 2 pounds
1 medium onion
2 large broiler-fryers -- cut up 3 pound
2 teaspoons salt
2 teaspoons dried rosemary -- crushed
1/2 teaspoon coarsely ground pepper
1 bunch fresh rosemary -- garnish
 

Preparation / Directions:

About 1 1/4 hours before serving: Preheat oven to 425F degrees. Cut unpeeled potatoes into 1 1/2-inch chunks. Finely chop onion. In large roasting pan (about 17" by 11 1/2"), toss potatoes and onion with chicken, salt, rosemary, and pepper. Arrange the chicken pieces, skin-side up; bake, uncovered, 1 hour or until potatoes are tender and browned and juices run clear when chicken is pierced with a knife, basting with pan drippings occasionally. To serve, skim and discard any fat from pan drippings. Garnish with fresh rosemary.

 

Nutritional Information:

79 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 18g Carbohydrate; 0mg Cholesterol; 539mg Sodium


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