Roasted Chicken & Red Skin Potatoes

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Mix ( in large bowl ):
1 package of McCormick Herbes de Provence seasoning mix
1/4 cup white wine
2 tbsp. olive oil
Add:
3 pounds skinless bone-in chicken parts ( or thin cut boneless chicken breasts )
1 pound small red skin potatoes ( cut into 1 inch cubes )
Coat well.
Arrange:
chicken ( upside-down ) & red skin potatoes in a single layer on a large, shallow baking sheet/pan sprayed with no-stick olive oil ( or canola oil ) cooking spray.
Roast:
in preheated to 425 degrees oven ( 45 minutes for bone-in chicken parts or 30 minutes for thin cut chicken breasts ) or until chicken is cooked through ( Some ovens vary in cooking time. ) For the bone-in chicken parts, turn right-side-up after 30 minutes. For thin cut chicken breasts, turn after 15 minutes.
Side Salad: 1 cup baby leaf spinach
1 cup arugula
1 cup radicchio
1/4 cup artichoke hearts
1/4 cup diced roasted red pepper
Top salad with 3 tablespoons of Cardini’s Light Balsamic Vinaigrette dressing.
 
This meal may be used for Meals 2 or 3 in the Remedy Recipes book format.
Men’s portion: 6 oz. chicken & 1 cup red skin potatoes & salad
Women’s portion: 3 oz. chicken & 1/2 cup red skin potatoes & salad
Mangiarre, Piaccia! Eat, Enjoy!
 

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