Roasted Herbed Chicken With Potatoes and Creamy Lemon Sauce Recipe

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Roasted Herbed Chicken With Potatoes and Creamy Lemon Sauce
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Ingredients
16
Count
Nutrition
1488
Calories
Total time
85
Minutes
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Ingredients:

Directions:

  1. Preheat oven broiler, keeping oven door cracked.
  2. Cut lemons in half. Cut the nub off so they can stand up in a small roasting pan, flesh side up. Season lemons with coarse salt.
  3. Place under broiler, about 2 inches from heating element. Roast until the tops are browned and blistered, but not burned (about 8-10 minutes). Set aside to cool.
  4. Preheat oven to 400 degrees.
  5. Place butterflied chicken in mixing bowl, coat with olive oil. Season liberally with salt, pepper, Herbs de Provence, paprika and garlic powder, massaging into the entire surface, as well as under the skin.
  6. Slice the potatoes in 1/8-1/4 inch rounds. Place in another mixing bowl, lightly coat with olive oil and season with salt, pepper, Herbs and paprika.
  7. Line the drip pan of a broiler pan with aluminum foil. Place the potatoes in a single layer (okay if they overlap slightly) in the drip pan. Slice 6-8 cloves of garlic in half lengthwise and sprinkle over potatoes.
  8. Place the broiler rack on top, arrange the chicken on top (skin side up). Place in oven with breast side toward the front of the oven. Cook for 45 minutes - 1 hour or until thigh meat reaches 180 degrees, breast 165 degrees. During the last 15 minutes of cooking, turn the oven up to 450 degrees to achieve the desired crispiness of skin.
  9. To make sauce:
  10. While the chicken is cooking, strain juice from roasted lemons and set aside.
  11. Melt butter over medium heat in 10 inch saute pan. Saute shallots until soft and lightly browned, about 1-2 minutes.
  12. Add roasted lemon juice and chicken stock, bring to boil. Lower heat, simmer and reduce by half. (This should take about 10-12 minutes).
  13. Add cream of mushroom soup, heat through, add about 1 tablespoons sugar (more or less depending on acidity of the lemons). Add dash of balsamic vinegar and season to taste with salt and pepper. Serve sauce with chicken and potatoes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1487.83 Kcal (6229 kJ)
Calories from fat 298.9 Kcal
% Daily Value*
Total Fat 33.21g 51%
Cholesterol 1062.13mg 354%
Sodium 379.64mg 16%
Potassium 1315.52mg 28%
Total Carbs 27.39g 9%
Sugars 8.03g 32%
Dietary Fiber 9.01g 36%
Protein 171.41g 343%
Vitamin C 78.6mg 131%
Vitamin A 10.2mg 341%
Iron 19.2mg 107%
Calcium 149.1mg 15%
Amount Per 100 g
Calories 216.64 Kcal (907 kJ)
Calories from fat 43.52 Kcal
% Daily Value*
Total Fat 4.84g 51%
Cholesterol 154.65mg 354%
Sodium 55.28mg 16%
Potassium 191.55mg 28%
Total Carbs 3.99g 9%
Sugars 1.17g 32%
Dietary Fiber 1.31g 36%
Protein 24.96g 343%
Vitamin C 11.5mg 131%
Vitamin A 1.5mg 341%
Iron 2.8mg 107%
Calcium 21.7mg 15%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 31.7
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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