Preheat the oven to 350 F. Spray a 13 x 9 baking dish with nonstick cooking
spray. In a large bowl, combine the broth, juice, thyme, oil, salt and pepper.
Add the potatoes and onions, toss to coat. With a slotted spoon, transfer the
solids to the prepared baking dish. Add the chicken to the broth mixture, toss
to coat.
Transfer the chicken to the baking dish, arranging the chicken and vegetables
in a single layer, pour the broth mixture evenly over all. Cover with foil.
Roast 30 minutes, turning the chicken occasionally, until the juices run pink
when the chicken is pierced with a fork.
Remove the foil and roast 30 minutes more, until the vegetables are golden and
the juices run clear when the chicken is pierced with a fork. Divide evenly
among 8 plates and serve.
SERVING (2 OUNCES CHICKEN WITH 4 OUNCES POTATOES AND 1/4 CUP ONION)
PROVIDES- 270 Calories, 6 g Total Fat, 1 g Saturated Fat, 49 mg Cholesterol, 147
mg Sodium, 31 g Total Carbohydrate, 3 g Dietary Fiber, 24 g Protein, 38 mg
Calcium
5 Weight Watcher points
Originally Submitted
3/20/2012
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