Tray Bake Chicken with Potatoes

Name: Tray Bake Chicken with Potatoes
Total time: 1 h 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 whole chicken (approx. 1.35 kg | 3 lb); salt (to taste); freshly ground Black pepper (to taste); 1 tsp paprika; 1 tsp Curry powder; 1 tsp Cumin; 4 Tbsps olive oil (divided); 1 Orange; 1 bay leaf; 2 sprigs rosemary; 5 cups small, waxy potatoes (peeled); 1.333 cups chicken stock (may substitute vegetable stock)

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Health Score:

94 / 100

Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

ready in 1 hr 15 min.

Ready in

Calories:

554

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	554 cal.	(26 %)
Protein	67 g	(68 %)
Fat	16 g	(14 %)
Carbohydrates	34 g	(23 %)
Sugar added	0 g	(0 %)
Roughage	3.7 g	(12 %)

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more nutritional values

Vitamin A	0.2 mg	(25 %)
Vitamin D	0 μg	(0 %)
Vitamin E	2.2 mg	(18 %)
Vitamin K	10.8 μg	(18 %)
Vitamin B₁	0.4 mg	(40 %)
Vitamin B₂	0.3 mg	(27 %)
Niacin	43 mg	(358 %)
Vitamin B₆	1.7 mg	(121 %)
Folate	64 μg	(21 %)
Pantothenic acid	3.1 mg	(52 %)
Biotin	7.3 μg	(16 %)
Vitamin B₁₂	1.1 μg	(37 %)
Vitamin C	58 mg	(61 %)
Potassium	1,496 mg	(37 %)
Calcium	82 mg	(8 %)
Magnesium	119 mg	(40 %)
Iron	4.9 mg	(33 %)
Iodine	9 μg	(5 %)
Zinc	3.8 mg	(48 %)
Saturated fatty acids	3.2 g
Uric acid	524 mg
Cholesterol	177 mg
Complete sugar	6 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 1 whole chicken (approx. 1.35 kg | 3 lb); salt (to taste); freshly ground Black pepper (to taste); 1 tsp paprika; 1 tsp Curry powder; 1 tsp Cumin; 4 Tbsps olive oil (divided); 1 Orange; 1 bay leaf; 2 sprigs rosemary; 5 cups small, waxy potatoes (peeled); 1.333 cups chicken stock (may substitute vegetable stock)

How healthy are the main ingredients?

potato olive oil rosemary chicken salt Cumin

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Preparation steps

Preheat the oven to 425º F.

Wash the chicken, inside and out and pat dry with paper towels. Joint the chicken into 8 pieces, removing the breast bone and spine. Season the chicken pieces with salt and pepper and rub with paprika, curry powder and cumin.

Brush a deep baking pan with oil. Place the chicken pieces in pan, drizzle with olive oil and cook in the preheated oven for 20 minutes.

Wash the orange in hot water, rub dry, then halve and cut into slices.

Meanwhile, wash the rosemary, shake dry and break each stalk into smaller sprigs.

Slice the potatoes into small rounds, pat dry with paper towels and season with salt and pepper.

Turn the chicken pieces over and add the orange slices, bay leaf, rosemary and potatoes to the baking pan. Pour stock over the chicken mixture and cook for an additional 20 to 30 minutes, turning occasionally, until chicken is cooked through and potatoes are fork tender.

Divide between plates and serve.

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