Italian Chicken & Peppers-7g
Ingredients
6 each chicken thighs and drumsticks (about 3 1/2 lb)
6 to 8 small red potatoes (1 1/2 lb), quartered
3 yellow and 2 red bell peppers, cored and quartered
2 Tbsp olive oil
2 Tbsp Italian seasoning
2 tsp garlic powder
1 tsp freshly ground pepper
1/2 tsp salt
Directions
1. Heat oven to 450°F. Line 2 rimmed baking sheets with nonstick foil.
2. Divide chicken, potatoes and peppers between prepared pans.
3. Drizzle each with 1 Tbsp olive oil; sprinkle with Italian
seasoning, garlic powder, pepper and salt.
4. Toss well to coat evenly.
5. Spread in one layer.
6. Roast pans side by side, turning chicken and vegetables once, 30 to
35 minutes until a meat thermometer inserted in thickest part of
thighs, not touching bone, registers 175°F and potatoes are tender and
browned.
7. Reserve and wrap 2 each thighs and drumsticks and 4 yellow pepper
quarters.
8. Refrigerate up to 2 days.
9. Serve remaining chicken and vegetables.
Nutritional Info
Per Serving
cal 226
pro 27g
car 7g
fiber 1g
fat 9g
sat fat 2g
chol 105mg
sod 328mg
So Say We All,
Dale
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