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Italian Oven-Roasted Chicken and Potatoes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 425 degrees. | 2. Mix the potato chunks in a bowl with half the olive oil, half the parsley, and a generous amount of salt and pepper. | 3. Toss to coat well, then spread over the bottom of a large roasting pan large enough to hold all the potatoes in one layer. | 4. In the same bowl, mix the chicken parts with the remaining oil and parsley and more salt and pepper, again stirring to coat well. | 5. Arrange the chicken over the top of the potatoes, skin side down. | 6. Place in the oven and bake for 30 minutes, remove chicken pieces to a plate, stir the potatoes, and replace the chicken pieces, skin side up. | 7. Return to oven for an additional 30 minutes. | 8. The chicken is done when crisp and brown and the potatoes should be roasted to a fine golden color. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 3 peeled cut - - - -
    extra virgin olive oil 1/2 cup - - - -
    flat leaf parsley 1/2 cup minced - - - -
    sea salt - - - -
    black pepper ground - - - -
    chicken 4 -5 cut - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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