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Recipe Summary

prep:
15 mins
marinate:
2 hrs to 8 hrs
bake:
45 mins to 1 hr at 400°
Servings:
4
Max Servings:
6
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Ingredients

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Directions

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  • In a very large bowl stir together the yogurt, paprika, olive oil, and salt. Add the chicken pieces to the bowl and turn to coat with the yogurt mixture. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 8 hours.

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  • Preheat oven to 400 degree F. Line a 15x10x1-inch baking pan with parchment paper. Cut the potatoes in half, and lay them on the parchment paper, cut side down, leaving a little distance between each potato.

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  • Place the chicken pieces on the potatoes. Roast for 45 to 60 minutes or until chicken is done (170°F. for breasts, 180 degree F. for thighs and drumsticks). Serve with a green salad. (Cover and chill 2 chicken breast halves for Smoky Chicken Tacos with Pear Cheddar Salad later in the week.) Makes 4 to 6 servings.

Nutrition Facts

591 calories; total fat 27g; saturated fat 7g; polyunsaturated fat 5g; monounsaturated fat 12g; cholesterol 181mg; sodium 503mg; potassium 974mg; carbohydrates 20g; fiber 2g; sugar 3g; protein 64g; trans fatty acidg; vitamin a 534IU; vitamin c 10mg; thiaminmg; riboflavinmg; niacin equivalents 17mg; vitamin b6 1mg; folate 32mcg; vitamin b12 1mcg; calcium 91mg; iron 4mg.

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