Source: Parents Magazine

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Recipe Summary test

prep:
15 mins
marinate:
2 hrs
bake:
45 mins
total:
2 hrs 60 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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; fat 27g; cholesterol 181mg; saturated fat 7g; carbohydrates 20g; mono fat 12g; poly fat 5g; insoluble fiber 2g; sugars 3g; protein 64g; vitamin a 534.5IU; vitamin c 10mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 16.8mg; vitamin b6 0.9mg; folate 32.3mcg; vitamin b12 0.5mcg; sodium 503mg; potassium 974mg; calcium 90.9mg; iron 3.6mg.
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