Rosemary Marinated Chicken with Roasted Lemon Sauce, Capers and Herbed Potato Galette Recipe

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Rosemary Marinated Chicken with Roasted Lemon Sauce, Capers and Herbed Potato Galette
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Ingredients
24
Count
Nutrition
1418
Calories
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Ingredients:

Directions:

  1. Chicken:
  2. Combine oil, rosemary, garlic and onion in a large bowl. Add the chickens and turn to coat, cover and refrigerate at least 2 hours or overnight. Preheat oven to 400 degrees F. Remove chicken from marinade, truss, and season with salt and pepper to taste. Heat roasting pan over high heat and sear bird. Place in the oven and roast for 10 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the pan juices until the chicken is cooked through and golden brown, 30 to 35 minutes more.
  3. Roasted Lemon & Caper Sauce:
  4. Preheat oven to 350 degrees F. Heat a medium saute pan over high heat until almost smoking. Rub the cut side of the lemon with olive oil and sear in the hot pan cut side down. Turn the lemons over and place the pan in the oven and cook until almost soft. Reserve and serve as a garnish.
  5. Place lemon juice in a nonreactive pan over high heat and reduce to 1/4 cup. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the carrots, celery and onions and cook until soft. Raise the heat to high and add the wine and the port and cook until dry. Add the chicken stock and cook to a sauce consistency. Strain through a fine strainer into a clean saucepan. Add the reduced lemon juice and cook for 2 to 3 minutes. Add the capers and butter and season with salt and pepper to taste.
  6. Herbed Potato Galette:
  7. Coarsely grate the potatoes. Dry thoroughly by rubbing them between two clean kitchen towels. Place the grated potatoes in a large bowl, mix in the herbs and season with salt and pepper to taste. Heat the oil in a 10-inch nonstick skillet over medium high heat until almost smoking. Add the potatoes in a flat even layer. Shake the pan frequently to prevent the galette from sticking. After 3 to 4 minutes, invert the potatoes onto a plate and carefully slide them back into the pan, reduce the heat to low and continue cooking for another 20 to 30 minutes. Cut into wedges.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1417.66 Kcal (5935 kJ)
Calories from fat 971.39 Kcal
% Daily Value*
Total Fat 107.93g 166%
Cholesterol 297.85mg 99%
Sodium 805.2mg 34%
Potassium 1442.53mg 31%
Total Carbs 40.21g 13%
Sugars 16.82g 67%
Dietary Fiber 4.69g 19%
Protein 64.44g 129%
Vitamin C 121mg 202%
Vitamin A 0.4mg 13%
Iron 3.8mg 21%
Calcium 230.6mg 23%
Amount Per 100 g
Calories 139.05 Kcal (582 kJ)
Calories from fat 95.28 Kcal
% Daily Value*
Total Fat 10.59g 166%
Cholesterol 29.21mg 99%
Sodium 78.98mg 34%
Potassium 141.49mg 31%
Total Carbs 3.94g 13%
Sugars 1.65g 67%
Dietary Fiber 0.46g 19%
Protein 6.32g 129%
Vitamin C 11.9mg 202%
Iron 0.4mg 21%
Calcium 22.6mg 23%

* 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

  • 36.5
    Points
  • 38
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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