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Ingredientes
- 1/2 x Chicken
- 1 lb New potatoes quartered, blanched
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. Extra-virgin extra virgin olive oil
- Â Â Juice of one lemon
- 1 c. Minced fresh rosemary
- 2 Tbsp. Chopped garlic
- Â Â Fresh rosemary sprigs
- Â Â Bayou Blast see * Note
Direcciones
- Preheat the grillSeason the chicken with extra virgin olive oil, salt and pepper. Place on the grill and cook for 8 min on each side. Preheat the oven to 400 degrees.
- In a food processor, puree all the marinade ingredients together till smooth. Season with salt and pepper. Toss the potatoes with the rosemary marinade, coating each potato piece completely. Place the potatoes on a parchment-lined baking sheet. Roast the potatoes for 10 to 15 min or possibly till they are golden.
- Remove the potatoes from the oven and place on a platter. Arrange the chicken along the side. Garnish with fresh rosemary sprigs and Bayou Blast.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 4 servings | |
| Calories 699 | |
| Calories from Fat 466 | 67% |
| Total Fat 52.41g | 66% |
| Saturated Fat 11.38g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 123mg | 5% |
| Potassium 950mg | 27% |
| Total Carbs 27.84g | 7% |
| Dietary Fiber 7.6g | 25% |
| Sugars 1.21g | 1% |
| Protein 31.71g | 51% |
