Directions:
- Preheat the oven to 425 degrees.
- Mix the potato chunks in a bowl with half the olive oil, half the parsley, and a generous amount of salt and pepper.
- Toss to coat well, then spread over the bottom of a large roasting pan large enough to hold all the potatoes in one layer.
- In the same bowl, mix the chicken parts with the remaining oil and parsley and more salt and pepper, again stirring to coat well.
- Arrange the chicken over the top of the potatoes, skin side down.
- Place in the oven and bake for 30 minutes, remove chicken pieces to a plate, stir the potatoes, and replace the chicken pieces, skin side up.
- Return to oven for an additional 30 minutes.
- The chicken is done when crisp and brown and the potatoes should be roasted to a fine golden color.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1643.35 Kcal (6880 kJ) | ||
| Calories from fat | 955.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 106.18g | 163% | |
|---|---|---|---|
| Cholesterol | 459.17mg | 153% | |
| Sodium | 548.99mg | 23% | |
| Potassium | 2152.32mg | 46% | |
| Total Carbs | 68.48g | 23% | |
| Sugars | 13.68g | 55% | |
| Dietary Fiber | 10.43g | 42% | |
| Protein | 98.86g | 198% | |
| Vitamin C | 32.1mg | 53% | |
| Vitamin A | 3.4mg | 113% | |
| Iron | 9mg | 50% | |
| Calcium | 168.5mg | 17% | |
| Amount Per 100 g | |||
| Calories | 185.19 Kcal (775 kJ) | ||
| Calories from fat | 107.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.97g | 163% | |
|---|---|---|---|
| Cholesterol | 51.74mg | 153% | |
| Sodium | 61.87mg | 23% | |
| Potassium | 242.55mg | 46% | |
| Total Carbs | 7.72g | 23% | |
| Sugars | 1.54g | 55% | |
| Dietary Fiber | 1.18g | 42% | |
| Protein | 11.14g | 198% | |
| Vitamin C | 3.6mg | 53% | |
| Vitamin A | 0.4mg | 113% | |
| Iron | 1mg | 50% | |
| Calcium | 19mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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