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Moist Baked Chicken With New Potatoes
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Here is a main dish for a simple midweek Passover feast to satisfy kids and grown-ups alike. These are the chicken parts I had in the house, but you can use all legs, or breasts, whatever you prefer. The simple ingredients will deeply flavor and moisten each bite, and it is impossible to mess up.
-- Lisa J. Solomon, for the Journal-Constitution
Hands on time: 15 minutes Total time: 1 hour Serves: 8
Ingredients:
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1/4 cup ( 1/2 stick) margarine
7 cloves garlic, cut in half
8 baby carrots, washed
2 1/4 pounds (about three) chicken legs
1 1/2 pounds skinless, boneless thighs
8 new red potatoes, washed, cut in half
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon paprika
Instructions:
Preheat oven to 425 degrees.
In large roasting pan, melt margarine. Scatter garlic and carrots in melted margarine. Arrange chicken, skin side down (unless using skinless), and potatoes, skin side up, in roasting pan. Sprinkle salt, pepper and paprika evenly over chicken and potatoes.
Bake 30 minutes. Turn the chicken and baste before baking 15 to 20 minutes more, or until chicken is fork tender.
In large roasting pan, melt margarine. Scatter garlic and carrots in melted margarine. Arrange chicken, skin side down (unless using skinless), and potatoes, skin side up, in roasting pan. Sprinkle salt, pepper and paprika evenly over chicken and potatoes.
Bake 30 minutes. Turn the chicken and baste before baking 15 to 20 minutes more, or until chicken is fork tender.
Nutrition:
Per serving: 465 calories (percent of calories from fat, 51), 31 grams protein, 25 grams carbohydrates, 3 grams fiber, 26 grams fat (6 grams saturated), 126 milligrams cholesterol, 675 milligrams sodium.
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