Lemon-Dijon Chicken With Potatoes from Healthy Diabetic Recipes

Lemon-Dijon Chicken With Potatoes Recipe

Recipe Ingredients:

2 lemons
1/2 cup chopped fresh parsley
2 tbsp Dijon mustard
4 garlic cloves, minced
2 tsp extra-virgin olive oil
1 tsp dried rosemary
3/4 tsp freshly-ground black pepper
1/2 tsp salt
1 whole chicken - (abt 3 1/2 lbs)
1 1/2 lb small red potatoes, cut into halves

Recipe Instructions:

Preheat oven 350 degrees. Squeeze 3 tablespoons juice from lemons; reserve squeezed lemon halves. Combine parsley, lemon juice, mustard, garlic, oil, rosemary, pepper and salt in small bowl; blend well. Reserve 2 tablespoons mixture.

Place chicken on rack in baking pan; gently slide fingers between skin and meat of chicken breasts and drumsticks to separate skin from the meat, being careful not to tear skin. Spoon remaining parsley mixture between skin and meat (secure breast skin with wooden picks, if necessary) and place lemon halves in cavity of chicken. Bake 30 minutes.

Meanwhile, toss potatoes with reserved parsley mixture until coated. Arrange potatoes around chicken; bake 1 hour or until juices in chicken run clear and thermometer inserted in thickest part of thigh registers 180 degrees. Let chicken stand 10 minutes before removing skin and slicing. Sprinkle any accumulated parsley mixture over chicken and potatoes.

This recipe yields 6 servings.

Exchanges Per Serving: 2 Starch, 3 Meat.

Nutrition Facts: Calories 294; Calories from Fat 27%; Total Fat 9g; Saturated Fat 2g; Protein 30g; Carbohydrates 26g; Cholesterol 84mg; Sodium 348mg; Dietary Fiber 3g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-19-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 6

"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."

~ Charles Pierre Monselet

 

:: TOP ::