Monday, November 30, 2009

Confetti Chicken

I have two recipe collections - MacGourmet, which I use 99% of the time, and my old, typewritten collection, which is in a 3-ring binder in the kitchen. Several times I've gone through it and added recipes from it to MacGourmet, but this one slipped through the cracks. I used to make this often, and when I saw it recently I knew we had to have it so I could post it and then transfer it over to the computerized collection.

This recipe was one that I got through a mail-order cookbook - I don't remember what it was called, and I no longer have it. But you were given the binders for free, and each month you were sent sections of recipes for the binders. I still use a lot of the recipes that were in that cookbook. This one combines roasted chicken, which I now do with boneless breasts and thighs, and roasted potatoes, one of my weaknesses. I make sure now that Don eats 3/4 of the potatoes so I don't overdo.

Confetti Chicken

2 tablespoons oil
1 bunch green onions, chopped
1 clove garlic, crushed
1 sweet red pepper, chopped
2 lbs. chicken pieces
2 ½ teaspoons lemon juice
6 small to med. red potatoes, halved
2 tablespoons white wine
salt, pepper, paprika
1 teaspoon dried rosemary

Preheat oven to 375˚. Mix oil and garlic. Arrange chicken and potatoes in a shallow roasting pan. Brush well with oil and sprinkle with half the rosemary, and salt, pepper, and paprika to taste. Bake 25 minutes. Remove from oven, turn chicken and potatoes; sprinkle with remaining rosemary, salt, pepper, and paprika to taste. Bake 25 minutes longer and check for doneness. Chicken should be crisp and lightly browned. Sprinkle green onions and red pepper over chicken, and bake 5 more minutes. Sprinkle lemon juice and wine over chicken. Place on hot platter and pour any pan juices over it. Serve hot.

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