Serves: 4
Total Calories: 240

1 1/2 to 2 pounds broiler fryer chicken, skin removed
1 pound small red potato, cut into fourths
2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
1 tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme leaves
3 tablespoons olive or vegetable oil
1 teaspoon garlic salt

Heat oven to 375°. Place chicken and potatoes in ungreased rectangular pan, 13 9 2 inches. Mix remaining ingredients sprinkle over chicken and potatoes.
Cover and bake 30 minutes turn chicken and potatoes. Bake uncovered 20 to 30 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.

1 Serving: Calories 305 (Calories from Fat 135) Fat 15g (Saturated 3g) Cholesterol 60mg Sodium 310mg Carbohydrate 23g (Dietary Fiber 2g) Protein 21g
% Daily Value: Vitamin A 2% Vitamin C 10% Calcium 2% Iron 12%
Diet Exchanges: 1 1/2 Starch, 2 Lean Meat, 2 Fat

Betty's Tip
New potatoes are young red or brown potatoes that are about
1 1/2 inches in diameter. Their texture is velvety, and their skins are very tender. Because the skins are so tender, these potatoes
are usually not peeled.

Nutritional Facts:

Serves: 4
Total Calories: 240
Calories from Fat: 100

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Baked Lemon Chicken
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Chicken with Cider Glaze
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Roasted New Potatoes and Chicken
Three-Herb Chicken
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