Golden garlic chicken w/ sweet potatoes-canadian living

8 servings

Ingredients

Quantity Ingredient
3 eaches Chicken legs
3 eaches Chicken breasts
3 eaches Sweet Potatoes(About 2 lbs)
3 tablespoons Lemon juice
2 tablespoons Vegetable oil
1 tablespoon Rosemary, Crumbled,dried
Or
3 tablespoons Rosemary, Fresh
1 teaspoon Salt
1 teaspoon Pepper
4 eaches Garlic, Whole heads,unpeeled
1 teaspoon Olive oil
Rosemary sprigs, Fresh

Directions

INGREDIENTS

DIRECTIONS

Trim chicken and cut into pieces, severing legs at joint and cutting breasts in half crosswise.

Peel potatoes; slice into ¼-inch thick slices. In bowl, combine potatoes, chicken, lemon juice, vegetable oil, rosemary, salt and pepper. Arrange potatoes in a single layer in 13x9-inch baking dish.

Arrange chicken, skin side up, over potatoes. Cover and refrigerate for 4 hours.

Trim tops from garlic heads; brush with olive oil and wrap in foil.

Nestle into chicken and potatoes.

Roast in a 425F oven, basting occasionally, for 30 minutes. Remove garlic and discard foil; return garlic to pan. Bake, basting a few times, for 30 to 45 minutes or until juices run clear when chicken is pierced and potatoes are tender. Halve garlic lengthwise. Garnish with fresh rosemary.

Per serving: about 310 calories, 24 g protein, 15 g fat, 18 g carbohydrate.

TEST KITCHEN TIP: If using fresh rosemary instead of dried, there is no need to refrigerate the assembled dish for 4 hours.

This chicken dish makes an easy dinner. Let your guests squeeze mellow garlic onto individual servings. If you like, you can crinkle-cut the sweet potatoes.

Source: Canadian Living; Volume 20.No½.May 1995 Typo by Ken Small; THE MESSHALL, Calgary, Ab.

Submitted By KEN SMALL On 04-23-95

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