• 4servings
  • 15minutes
  • 366calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, D, E
MineralsNatrium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 Tbsp each oil and butter

  2. 2 cups refrigerated fully cooked new potato wedges (see Tip, below)

  3. 1/2 tsp salt

  4. 1/4 tsp black pepper

  5. 1 purchased fully cooked whole roast chicken (about 1-1/2 lb), cut in quarters, at room temperature

  6. 1 bag (12 oz) fresh broccoli florets

  7. GLAZE

  8. 1 Tbsp each honey and fresh lime juice

  9. 1 tsp bottled chopped ginger (look for it in the produce section)

Instructions Jump to Ingredients ↑

  1. Remove broiler pan from oven; place oven rack 6 in. from broiler. Heat broiler. Fill a 3-qt saucepan with 1⁄2 in. water; cover. Place the saucepan and a large nonstick skillet over medium-high heat.

  2. Heat oil and butter in skillet; add potatoes and cook 5 minutes per side until browned. Sprinkle with 1⁄4 tsp salt and pepper.

  3. Meanwhile line broiler pan with foil; lightly coat with nonstick spray. Place chicken on foil, skin side down; broil 4 minutes per side to heat.

  4. When water boils, add broccoli, cover and cook 5 minutes or until crisp-tender. Drain; sprinkle with 1⁄4 tsp salt.

  5. Glaze: Mix all ingredients in a small bowl. Brush on both sides of chicken. Broil skin side up 2 minutes or until glazed. Serve with the potatoes and broccoli.

  6. Tip: Look for bags of precooked new potato wedges near the meat section of your market.


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