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Ingredientes
- 3 tbsp. extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 4 lg. chicken thighs
- 1 c. fine bread crumbs
- 2 med. potatoes, peeled & quartered
- Paprika
Direcciones
- In medium bowl, mix extra virgin olive oil, salt, pepper, oregano, and basil. Roll chicken thighs in mix; let stand, covered, 2 hrs in refrigerator. Hold one piece at a time over bowl to drain excess marinade. Set marinade aside; roll chicken in bread crumbs. Place in shallow 9 inch micro-proof baking dish, skin side down, with thickest portion near edge of dish. Cut ends off potatoes to make quarters even; wipe dry. Roll in remaining marinade, adding more oil if necessary. Place in dish with chicken. Cover with waxed paper; cook on High (maximum power) 5 min. Turn chicken, skin side up; turn potatoes over. Sprinkle with paprika. Cook on High (maximum power) 5 min. Let stand, covered with aluminum foil 5 min before serving. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 4 servings | |
| Calories 354 | |
| Calories from Fat 165 | 47% |
| Total Fat 18.51g | 23% |
| Saturated Fat 3.73g | 15% |
| Trans Fat 0.1g | |
| Cholesterol 38mg | 13% |
| Sodium 818mg | 34% |
| Potassium 480mg | 14% |
| Total Carbs 33.6g | 9% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.3g | 2% |
| Protein 13.03g | 21% |
