Roasted Chicken, Garlic Potatoes & Red Peppers

Makes 4 servings

Whoever said that chicken has to be boring? Roasted Chicken, Garlic Potatoes and Red Peppers puts the idea to shame, dressing up chicken the way it does with the gorgeous flavors of sherry vinegar, parsley, garlic, almonds and golden potatoes. This easy chicken meal is guaranteed to be a hit at the dinner table and will quickly become another household favorite. You can even sub this dish for the traditional Thanksgiving or Christmas meal with turkey and mashed potatoes—nobody will want to go back!

INGREDIENTS

1½ lb. baby potatoes (about 20), cut in half
¼ cup olive oil, divided, plus more for coating chicken
2 cloves garlic, crushed; plus 2 cloves, chopped
½ tbsp. pepper
½ tbsp. salt, divided
1 (6 lb.) whole chicken
1 tsp. smoky chicken seasoning
¾ cup roasted red peppers, chopped (optional)
⅓ cup toasted almonds, chopped
3 tbsp. sherry vinegar
2 tbsp. chopped flat parsley

INSTRUCTIONS

1. Preheat the oven to 375°F.
2. On a large baking sheet, mix the potatoes with 2 tablespoons of the oil. Press the crushed garlic on top, sprinkle with the pepper and ¼ tablespoon of the salt. Mix to combine and roast for 15 minutes.
3. Meanwhile, coat the chicken in olive oil and season with a nice smoky chicken spice.
4. Arrange the potatoes at the sides of the baking sheet and place the chicken in the center of the potatoes. Bake for 30–45 minutes, or until internal temperature reaches 165°F.
5. While the chicken is being cooked, in a medium bowl, combine the peppers, almonds, vinegar, the remaining 2 tablespoons of oil and the remaining ¼ tablespoon salt. Add chopped garlic and the parsley and mix to combine. Serve with chicken and potatoes.

NUTRITION • PER ONE SERVING

Calories 680
Total Fat 28g (36%)
Saturated Fat 4.469g (22%)
Trans Fat 0.007g
Total Carbohydrate 35g (13%)
Dietary Fiber 6g (21%)
Total Sugars 3g
Includes 0g
Added Sugars (0%)
Cholesterol 205mg (68%)
Sodium 1120mg (49%)
Protein 70g (140%)
Vitamin D 3mcg (150%)
Calcium 95mg (8%)
Iron 5.53mg (30%)
Potassium 1623mg (35%)
Phosphorus (60%)

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget cookbook here