Roast Chicken Dinner
This recipe makes 2 servings
Nutritional Info |
|
|---|---|
| Per serving (with skin): about | - |
| cal | 631 |
| pro | 31 g |
| total fat | 34 g |
| sat. fat | 10 g |
| carb | 51 g |
| fibre | 5 g |
| chol | 126 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 30 |
| vit A | 85 |
| vit C | 40 |
| folate | 20 |
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.
Ingredients
Preparation
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.
Source : Canadian Living Magazine: March 2005
Related content
-
Slow-Roasted Fennel Chicken
No one would know how easy it is to make this elegant dinner using just seven ingredients.
-
Basque Roast Chicken
Espelette chili powder is a quintessential spice found in the Basque region of Spain. A good...
-
Lemon Soy Chicken
To help your budget, look for large economy packs of chicken to make these two meals at once.
-
