Pair with a cool Pinot Grigio and green beans for a great spring meal.
Rinse chicken; pat dry.
In a heavy iron frying pan, heat oil and butter over medium heat until foamy. Add garlic, lemon juice, a 1x2 inch slice of lemon peel, and nutmeg. Add chicken to pan, breast-side up, and brush lavishly with basting mixture. Put in 350 degree oven to bake. As soon as you put chicken in oven, put potatoes into lightly salted water; parboil for 10 minutes.
Drain, dip cut sides in chicken's pan juices, then set them around the chicken. Baste chicken again, return pan to oven, and bake for 30 to 40 minutes. Baste both chicken and potatoes again at least once while baking.
Excellent, relatively easy way to roast chicken. Be careful to thoroughly dry the chicken before the intial saute part; if the chicken is wet at all it will spatter a lot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (370g) | ||
Recipe Makes: 4 | ||
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Calories: 618 | ||
Calories from Fat: 348 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.6g | 52 % | |
Saturated Fat 12g | 60 % | |
Monounsaturated Fat 15.7g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 180.1mg | 55 % | |
Sodium 188.9mg | 7 % | |
Potassium 930.1mg | 24 % | |
Total Carbohydrate 22.1g | 7 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 18.4g | ||
Protein 45.4g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 618
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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