Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
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
- 8 chicken drumsticks
- 4 large red potatoes, each cut in 8 wedges, wedges halved
- 2 large peppers, cut in ¾ inch wedges
- 1 large red onion, cut in ½ inch thick slices
- 2 tbsp olive oil
- 3 tbsp chopped rosemary
- 2 tbsp chopped garlic
- ½ tsp each salt and ground pepper
- ½ cup kalamata olives, cut in half
Directions
Heat oven to 500 degrees.
Distribute drumsticks, potatoes, peppers and onion between 2 rimmed baking sheets lined with nonstick foil.
Drizzle with oil, sprinkle with rosemary, garlic, salt and pepper and toss to coat.
Roast 30 min.
Stirring mixtures after 15 min.
Or until chicken is cooked and vegetables are tender.
Arrange on platter, add olives.
Serve with balsamic vinegar to drizzle over chicken and vegetables.
Category:Cathy's Recipes
Category:Chicken Recipes
Category:Red-skinned potato Recipes
Category:Bell pepper Recipes
Category:Rosemary Recipes