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Chicken and Potatoes Rigonata


Thursday, January 01, 2004
4 servings
Olive oil cooking spray
1 C. defatted chicken broth, divided use
1/2 C. lemon juice
1 T. olive oil
1 tsp. dried oregano
1 tsp. salt (optional)
1 tsp. black pepper
1 tsp. paprika
3 cloves garlic, chopped
4 baking potatoes (1 1/2 lb.), quartered
4 skinless chicken breasts
Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with olive oil cooking spray. In a medium mixing bowl, combine 1/2 C. chicken broth, lemon juice, olive oil, oregano, salt, black pepper, paprika and garlic. Pour a thin layer into the baking dish. Place potato wedges in baking dish. Stir to coat with spices. Place chicken breasts on top of potatoes. Pour remaining chicken broth over chicken and potatoes, followed by remaining spices. Sprinkle a little more pepper, salt, oregano and paprika on top of chicken. Cover with foil and bake for 30 minutes. Uncover and cook for 45 more minutes.
Nutrition Facts:
304 calories, 34g carbohydrate, 31g protein, 5g fat, 66mg cholesterol
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