Serves: 4
1. Heat oven to 375°.
2. Place chicken and potatoes in ungreased rectangular pan, 13 x 9 x 2 inches. Mix remaining ingredients sprinkle over chicken and potatoes.
3. 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.
NUTRITION FACTS: 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 Medium-Fat Meat 1 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Roasted Chicken and New Potatoes recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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