Chicken and Potatoes

Book: Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults
by Connie Sarros

Chicken and Potatoes (p.95-96)

• 4 bone-in chicken breasts
• 5 cloves of garlic
• 4 large red-skinned potatoes
• 1 lemon
• 1/3c olive oil
• 1 (14 oz) can gluten-free chicken broth (Swanson Chicken Broth is gluten-free and dairy-free)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp dried mint leaves
• 1 1/2 tsp dried oregano

1. Preheat oven to 350F.
2. Place the chicken in an 8" x 12" baking dish.
3. Peel the skin off the garlic cloves. Cut the cloves in half lengthwise. Scatter the cut cloves around the chicken.
4. Cut the potatoes in half lengthwise. Cut each half lengthwise into four pieces. Place the potatoes around the chicken.
5. Cut the lemon in half. With a fork, squeeze the juice from the lemon into a small bowl. Remove any seeds from the bowl. Sprinkle the lemon juice over the chicken and potatoes. 
6. Drizzle the olive oil over the potatoes and chicken.
7. Pour the broth over the chicken.
8. Sprinkle the potatoes and chicken with the salt, pepper, mint flakes, and oregano.
9. Bake uncovered for 1 hour or until the chicken and potatoes are very tender. (If most of the pan juices evaporate, add 3/4 c very hot water to the pan halfway through cooking.)

Makes 4 servings

one serving - calories: 413; Total Fat: 27.7g; Saturated Fat: 5.5g; Cholesterol: 85mg; Sodium: 376mg; Carbohydrates: 11.7g; Fiber: 1.6g; Sugar: 1g; Protein: 28.7g

Sarah's note: I never cook with the skin on, or with chicken on the bone so I'm not sure how this would work. I know you can cut the fat & saturated fat by removing the skin.