Directions:
- Preheat oven to 375.
- In large bowl mix together dressing mix, garlic, shallot, pepperoncini, olive oil, rosemary, salt, pepper, red pepper flakes, juice from 1 lemon and white wine or stock. Whisk together well.
- Toss chicken breasts in dressing mixture and set aside for 30 minutes.
- Place chicken breasts in a roasting pan.
- Toss potatoes in dressing mixture and place in pan around chicken.
- Place lemon slices from 2nd lemon on top of each chicken breast. Cover pan with foil and put in oven. Roast for 30 minutes.
- Uncover after 30 minutes and continue to roast for another 15-20 minutes or until chicken skin is golden and crisp and potatoes are tender.
- Spoon pan juices over top of chicken and potatoes and sprinkle fresh parsley over top to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1053.37 Kcal (4410 kJ) | ||
| Calories from fat | 435.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.42g | 74% | |
|---|---|---|---|
| Cholesterol | 175.12mg | 58% | |
| Sodium | 2155.73mg | 90% | |
| Potassium | 2663.4mg | 57% | |
| Total Carbs | 94.52g | 32% | |
| Sugars | 7.42g | 30% | |
| Dietary Fiber | 12.55g | 50% | |
| Protein | 53.72g | 107% | |
| Vitamin C | 66.4mg | 111% | |
| Iron | 7.3mg | 41% | |
| Calcium | 127.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 130.8 Kcal (548 kJ) | ||
| Calories from fat | 54.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.01g | 74% | |
|---|---|---|---|
| Cholesterol | 21.75mg | 58% | |
| Sodium | 267.69mg | 90% | |
| Potassium | 330.73mg | 57% | |
| Total Carbs | 11.74g | 32% | |
| Sugars | 0.92g | 30% | |
| Dietary Fiber | 1.56g | 50% | |
| Protein | 6.67g | 107% | |
| Vitamin C | 8.2mg | 111% | |
| Iron | 0.9mg | 41% | |
| Calcium | 15.8mg | 13% | |
* 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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