Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 chicken leg quarters
- 4 small yellow potatoes (about 1¼ pounds), cut into halves
- 1 tablespoon butter, melted
- 2 teaspoons rosemary leaves, finely crushed
- ¾ teaspoon thyme leaves or ½ teaspoon ground thyme
- ½ teaspoon garlic pepper seasoning
- ½ teaspoon oregano leaves or ¼ teaspoon ground oregano
Directions
Heat oven to 425°F.
Line broiler pan with foil.
Spray broiler pan rack with nonstick cooking spray.
Wash hands.
Place chicken and potatoes on rack.
In small bowl, mix butter, rosemary, thyme, garlic, pepper and oregano.
Rub or spoon mixture evenly on chicken and potatoes.
Wash hands.
Roast chicken and potatoes at 425°F for 35 to 40 minutes or until potatoes are tender and internal juices of chicken run clear.
Serve with spinach salad and hot crusty rolls, if desired.
Refrigerate leftovers immediately.
Category:Cathy's Recipes
Category:Potato Recipes
Category:Spinach Recipes
Category:Chicken Recipes
Category:Hanukkah Main Dishes