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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Diabetic-friendly Ingredients:
1 whole chicken, cut in 8 pieces, skin removed |
1 tablespoon extra virgin olive oil |
1 tablespoon chopped fresh rosemary |
3 large garlic cloves, minced |
1/4 teaspoon fresh ground pepper |
1 large baking potato, peeled and cut into 8 wedges (12 ounces) |
3 tablespoons chopped italian parsley |
1/2 teaspoon grated lemon zest |
Directions:
1. Preheat the oven to 375 degrees.
2. Place the chicken in an ovenproof casserole dish or small roasting pan.
3. Brush with oil and sprinkle with the rosemary, 2/3 of the chopped garlic, and the pepper.
4. Place the potato wedges around the chicken.
5. Cover with foil and bake 30 minutes.
6. Uncover; baste the chicken with the pan juices and continue to bake 20 minutes longer, or until the chicken and potatoes are tender.
7. Combine the parsley, lemon zest, and remaining chopped garlic; sprinkle over the chicken and serve.
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