Roast salsa chicken
Chatelaine
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A saucy roast chicken dinner, complete with potatoes and vegetables, takes a lot less work than you think.
Ingredients
-
3 to 4
bone-in
chicken breasts
, or legs
-
1 cup
thick
salsa
, hot or medium
-
2 to 3
potatoes
-
2
sweet
bell peppers
, or 4 small zucchini, sliced
-
1/2 cup
fresh
coriander
Instructions
- Preheat oven to 400 F (200 C). Place chicken, skin-side up, in a large greased baking pan with shallow sides.
- Spread salsa over top of chicken. Slice unpeeled potatoes into big French fry-style wedges, about 1 in (2.5 cm) wide. Scatter in pan around chicken. Cover pan with foil, sealing only two sides.
- Seed peppers and slice into strips. Or slice zucchini into bite-size pieces. Bake chicken in centre of oven 400F (200C) for 15 minutes. Uncover and baste chicken. Stir potatoes to coat with pan juices. Continue baking, uncovered, for 15 more minutes.
- Scatter peppers or zucchini over chicken and potatoes. Continue roasting for 10 to 15 minutes. Sprinkle with coriander and serve.
Nutrition (per serving)
- Calories
- 397,
- Protein
- 34 g,
- Carbohydrates
- 34.2 g,
- Fat
- 13.7 g,
