Ingredients:
2 lb thin-skinned red and/or -white pota, toes (about 18
1 tbsp olive oil
1 onion quartered
1 whole chicken (3 1/2 lbs)
1 bulb garlic, cloves peeled
3 tbsp minced, drained oil-packed -dried t, omatoes
2 tsp fresh rosemary leaves
1 salt and pepper
1 fresh rosemary sprigs (opt.)
Instructions:
Scrub potatoes. In a 500F oven, heat oil in a 10" by 15" roasting pan
until hot, about 1 1/2 minutes. Add potatoes and onion; shake pan to
coat vegetables with oil. Stand chicken upright on a vertical roaster
at one end of pan. (Or place chicken on a V-shaped roasting rack and
surround with potatoes and onion.)
Cook 15 mintues, then add garlic and cook 30 minutes more, stirring
vegetables every 10 mintues.
Remove chicken to platter. Stir tomatoes and rosemary leaves into
potato mixture; arrange alongside chicken. Garnish with rosemary
sprigs; salt and pepper to taste.
Per serving: 603 cal, 34 g fat (51%), 38 g pro, 144 mg sod, 135 mg
chol.
Servings: 6
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"Grasshopper always wrong in argument with chicken." - Book of Chan compiled by O.P.U sect.
Garlic Potatoes With Chicken Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
