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8 pieces bone-in chicken legs, or breasts
1/3 cup Italian salad dressing
1/2 to 1 tsp dried herbs such as rosemary, Italian seasoning or oregano
4 to 6 large potatoes
2 tbsp vegetable or olive oil
1/2 tsp dried parsley, crumbled
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp paprika
1/4 tsp black pepper
Place an oven rack on lowest level and another in centre of oven. Preheat oven to 400F (200C). Brush chicken with salad dressing, then sprinkle with 1/2 to 1 teaspoon dried herbs. Place bone-side up in a single layer in a broiler pan. Cut potatoes lengthwise into thick fries. Place in a large bowl. Drizzle with oil. Sprinkle with parsley, garlic powder, salt, paprika and black pepper. Toss until coated. Place potatoes on a nonstick baking sheet.
Place chicken on middle rack and potatoes on lower rack of preheated 400F (200C) oven. Roast 30 minutes, then turn chicken and brush with more salad dressing. Stir potatoes. Continue roasting, until golden, from 35 to 45 more minutes. Save 4 pieces of chicken for the next night's pasta or salad supper. Serve remaining chicken with fries.
Calories 299, Protein 29.7g, Carbohydrates 0.6g, Fat 18.9g.
This roast chicken dinner couldn't be easier--and we've built "planned-overs" right into the recipe for making a great stir-fry and chicken à la king.
Remove skin from chicken and discard. Stir 1/3 cup light dressing with 1 tablespoon vegetable or olive oil and proceed as above.