In this tribute to Amber's beloved Quarter Chicken Dinner from Swiss Chalet, the potato rounds (in place of french fries) are a big hit, and Gail approves of the added veggies and the super-easy dipping sauce. Round out the meal with fruit for dessert.
- Portion size 2 servings
- Credits : Canadian Living Magazine: March 2005
- 2 potatoes (unpeeled)
- 2 tablespoons vegetable oil
- 1/2 teaspoon each of salt and pepper
- 1/2 teaspoon dried thyme
- 2 chicken legs about 1 lb (500 g) total
- 1/2 cup frozen corn kernels
- 1/2 cup chopped peeled carrots
- 1 tablespoon butter
- 2 teaspoons chopped fresh parsley
- 1/2 cup chicken stock
- 1/4 cup prepared barbecue sauce
Cut potatoes into 1/2-inch (1 cm) thick slices. In bowl, toss slices with half each of the oil, salt, pepper and thyme. Arrange potatoes, 1/4 inch (5 mm) apart, on greased baking sheet. Roast in 400°F (200°C) oven until crisp and golden, about 1 hour.
Meanwhile, in 9-inch (2.5 L) square metal cake pan, toss chicken with remaining oil, salt, pepper and thyme. Roast alongside potatoes until juices run clear when chicken is pierced, about 45 minutes.
In microwaveable dish, stir together corn and carrots. Cover and microwave at medium-high (70%) until carrots are tender, about 5 minutes. Add butter and parsley; toss to coat.
Dipping Sauce: In saucepan, whisk stock with barbecue sauce; bring to simmer over medium-high heat, whisking. Serve with chicken.
Nutritional facts <b>Per serving (with skin):</b> about
- Sodium 1216 mg
- Protein 31 g
- Calories 631.0
- Total fat 34 g
- Cholesterol 126 mg
- Saturated fat 10 g
- Total carbohydrate 51 g
- Iron 30.0
- Folate 20.0
- Calcium 5.0
- Vitamin A 85.0
- Vitamin C 40.0