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Rosemary Chicken With Oven-Roasted Potatoes

Serves: 4
Total Calories: 60

Ingredients

4 chicken breasts with bone in and skin on (8-oz each, 2 lb total), rinsed and patted dry
1/2 teaspoon grated lemon zest (optional)
2 tablespoons lemon juice
1/4 teaspoon dried rosemary
8 new potatoes (2-oz each), halved crosswise
paprika (to taste)
1/4 teaspoon salt
1 medium lemon, cut into eight wedges

Directions:

1. Heat oven to 400°F.

2. Arrange chicken breasts on a nonstick baking sheet. Pull skin back without detaching completely.

3. Sprinkle lemon zest, lemon juice, and rosemary under skin replace skin over breasts and arrange potatoes around chicken.

4. Lightly coat chicken with cooking spray, sprinkle with paprika, and bake 45 minutes or until chicken is no longer pink in center and potatoes are tender.

5. Remove from oven, discard skin, place potatoes and chicken on serving platter, and sprinkle salt evenly over all. Serve with lemon wedges.

EXCHANGES
1 1/2 Starch
4 Very Lean Meat

NUTRITION FACTS
Calories 245
Calories from Fat 29
Total Fat 3g
  Saturated Fat 1g
Cholesterol 78mg
Sodium 223mg
Total Carbohydrate 21g
Dietary Fiber 2g
Sugars 2g
Protein 31g

Nutritional Facts:

Serves: 4
Total Calories: 60
Calories from Fat: 14

This Rosemary Chicken With Oven-Roasted Potatoes recipe is from the Last Minute Meals for People with Diabetes Cookbook. Download this Cookbook today.


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