Serves: 4
Total Calories: 302

8 chicken drumsticks or thighs (about 1 1/4 pounds), skin removed
1 pound Yukon potato, cut into fourths
1 medium red or green bell peppers, cut into strips
1 medium onion, cut into wedges
2 tablespoons chopped fresh marjoram, or 2 teaspoons dried marjoram
3 tablespoons olive or vegetable oil
1 teaspoon garlic salt

Heat oven to 375°. Place chicken, potatoes, bell pepper and onion in ungreased rectangular pan, 13 9 2 inches. Mix remaining ingredients sprinkle over chicken and vegetables.
Bake uncovered 30 minutes turn chicken. Bake uncovered 25 to 30 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.

1 Serving: Calories 380 (Calories from Fat 160) Fat 18g (Saturated 4g) Cholesterol 90mg Sodium 320mg Carbohydrate 28g (Dietary Fiber 3g) Protein 30g
% Daily Value: Vitamin A 16% Vitamin C 58% Calcium 4% Iron 22%
Diet Exchanges: 2 Starch, 3 1/2 Lean Meat, 1 Fat

Betty's Tip
Yukon gold potatoes are medium-size potatoes with thin yellow skins and golden yellow flesh. They have a mild, slightly sweet flavor and a smooth, moist texture.

Nutritional Facts:

Serves: 4
Total Calories: 302
Calories from Fat: 157

More Recipes from the Betty Crocker's Best Chicken Cookbook Cookbook:
Alfredo-Sauced Chicken and Rice
Baked Lemon Chicken
Chicken Legs with Vegetables
Chicken Tetrazzini
Chicken and Rice with Autumn Vegetables
Chicken with Cider Glaze
Crispy Chicken with Apricot Stuffing
Crunchy Garlic Drumsticks
Curry-Coconut Chicken with Honey Mustard
Fiesta Chicken Lasagna
Herb Chicken with Roasted Garlic
Honey-Glazed Chicken Breasts
Jamaican Jerk Chicken
Roasted New Potatoes and Chicken
Three-Herb Chicken
Two-Mustard Chicken