Golden Chicken

Yield: Makes 4 servings

Ingredients

• 1  3 1/2- to 4-pound chicken, cut into pieces
• 3  tablespoons  olive oil
• 2 1/2  teaspoons  kosher salt
• 3/4  teaspoon  black pepper
• 2  pounds  red or new potatoes, cut into 1 1/2-inch pieces (peeled, if desired)
• 3  sprigs fresh rosemary

Preparation

Heat oven to 400° F. Rinse the chicken and pat it dry with paper towels. Place in a roasting pan. Drizzle with 1 tablespoon of the oil and season with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper. Rub to coat.

In a large bowl, combine the potatoes, rosemary, and the remaining oil, salt, and pepper. Scatter the potatoes around the chicken. (If the potatoes don't fit in a single layer, place some under the chicken.) Roast until the chicken is cooked through and a thigh registers 180° F on a meat thermometer, about 45 minutes.

Nutritional Information

Calories:

809 (59% from fat)

Fat:

53g (sat 12g)

Protein:

54g

Carbohydrate:

27g

Fiber:

3g

Cholesterol:

207mg

Sodium:

1,378mg