Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 1 tablespoon 15ml Minced garlic

  3. 3/4 teaspoon 3.8ml Salt

  4. 1/2 teaspoon 2 1/2ml Cinnamon

  5. 1/2 teaspoon 2 1/2ml Black pepper

  6. 1 Chicken - skinned and Into 8 pieces 1 lb 454g / 16oz -- ¥

  7. 4 Red potatoes - cut into 1/8 Slices 1/4 cup 59ml White wine vinegar Option: instead of the whole You can use

  8. 2-3 Skinned chicken Cut in halves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Preheat the oven to 375F. Spray an 8" square baking pan with non-stick cooking spray.

  2. In a large bowl, combine the oil, garlic, salt, cinnamon, and pepper. Add chicken and potatoes; toss well to coat thoroughly.

  3. Arrange chicken in a single layer in prepared baking pan; add vinegar, then top evenly with potatoes. Bake 40-50 minutes, until potatoes are tender, chicken is cooked thoroughly and thigh juices run clear when pierced with a fork. Serve topped with pan juices. Lin's notes: Since we don't like dark meat, I used 2-3 whole skinned chicken breasts, cut in halves, and then cut in half again. I also peeled the potatoes, as Pat doesn't like potato skins. It turned out great! I served this with a green salad and white wine. Each serving provides: 3/4 fat, 2 proteins, 1/2 bread.


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