Baked chicken and potatoes Italiano

October 15, 2008

MAKES 6 TO 8 SERVINGS

6 medium russet potatoes (about 2 pounds), peeled and quartered lengthwise

2 medium onions, thickly sliced

1/4 cup olive oil, divided

6 chicken thighs

6 chicken drumsticks

2 tablespoons fresh rosemary leaves, or 2 teaspoons dried

Coarse salt, such as kosher

Freshly ground black pepper

Preheat the oven to 400 degrees.

Place the potato and onion pieces on a sheet pan or large baking pan sprayed with cooking spray. Drizzle 2 tablespoons of olive oil on top and mix with hands to coat.

Remove skin from chicken pieces, if desired. Rub the remaining oil over the chicken and place in the pan between the potatoes and onions. Sprinkle chicken with rosemary and season everything with salt and pepper.

Bake for 30 minutes. Turn the potatoes and onions and continue cooking until chicken is cooked through and the vegetables are tender, 15 to 25 minutes. Transfer to a large platter and serve immediately.

Adapted from The Food Nanny

Rescues Dinner

Nutrition facts per serving: 419 calories, 15 g fat, 3 g saturated fat, 136 mg cholesterol, 31 g carbohydrates, 38 g protein, 158 mg sodium, 3 g fiber