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Roast Chicken & Potatoes Catalan (recipes)


Roast Chicken & Potatoes Catalan

Yield: Makes 4 servings



Ingredients:



2tablespoons olive oil

2tablespoons lemon juice

1teaspoon dried thyme leaves

1/2teaspoon salt

1/4teaspoon ground red pepper

1/4teaspoon ground saffron or 1/2 teaspoon crushed saffron threads or turmeric

2large baking potatoes (about 1-1/2 pounds), cut into 1-1/2-inch chunks

4skinless bone-in chicken breast halves (about 2 pounds)

1cup sliced red bell pepper

1cup frozen peas, thawed

Lemon wedges









Preparation:





1.Preheat oven to 400°F. Spray large shallow roasting pan or 15X10-inch jelly-roll pan with nonstick cooking spray.2.Combine oil, lemon juice, thyme, salt, ground red pepper and saffron in large bowl; mix well. Add potatoes; toss to coat.3.Arrange potatoes in single layer around edges of pan. Place chicken in center of pan; brush both sides of chicken with remaining oil mixture in bowl.4.Bake 20 minutes. Turn potatoes; baste chicken with pan juices. Add bell pepper; continue baking 20 minutes or until chicken is no longer pink in center, juices run clear and potatoes are browned. Stir peas into potato mixture; bake 5 minutes or until heated through. Garnish with lemon wedges.









Nutritional Information:







Serving Size:







Sodium

132 mg







Protein

42 g







Fiber

3 g







Carbohydrate

69 g







Cholesterol

91 mg







Saturated Fat

2 g







Total Fat

11 g







Calories from Fat

18 %







Calories

541









Dietary Exchange:







Vegetable

1







Starch

4