Authentic Catalan Roast Chicken & Potatoes Recipe | Easy & Flavorful

Roast Chicken & Potatoes Catalan

YIELD Makes 4 servings

INGREDIENTS

2 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon dried thyme leaves 1/2 teaspoon salt 1/4 teaspoon ground red pepper 1/4 teaspoon ground saffron or 1/2 teaspoon crushed saffron threads or turmeric 2 large baking potatoes (about 1-1/2 pounds), cut into 1-1/2-inch chunks 4 skinless bone-in chicken breast halves (about 2 pounds) 1 cup sliced red bell pepper 1 cup frozen peas, thawed Lemon wedges

PREPARATION:

1. Preheat oven to 400°F. Spray large shallow roasting pan or 15X10-inch jelly-roll pan with nonstick cooking spray.
2. Combine oil, lemon juice, thyme, salt, ground red pepper and saffron in large bowl; mix well. Add potatoes; toss to coat.
3. Arrange potatoes in single layer around edges of pan. Place chicken in center of pan; brush both sides of chicken with remaining oil mixture in bowl.
4. Bake 20 minutes. Turn potatoes; baste chicken with pan juices. Add bell pepper; continue baking 20 minutes or until chicken is no longer pink in center, juices run clear and potatoes are browned. Stir peas into potato mixture; bake 5 minutes or until heated through. Garnish with lemon wedges.

This recipe appears in: Chicken NUTRITIONAL INFORMATION: Sodium 132 mg Protein 42 g Fiber 3 g Carbohydrate 69 g Cholesterol 91 mg Saturated Fat 2 g Total Fat 11 g Calories from Fat 18 % Calories 541 DIETARY EXCHANGE: Vegetable 1 Starch 4