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Rating: 5.0/5 (4 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 162
% Daily Value**
Total Fat 5g
Saturated Fat 1g
Unsaturated Fat 1g
Cholesterol 48mg
Sodium 329mg
Total Carbohydrate 19g
Dietary Fiber 1g
Sugars 2g
Protein 12g
Vitamin A  0%Vitamin C  28%
Calcium  2%Iron  4%
Potassium  18%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Chicken a la Aleda

Recipe Tags: Poultry Recipes

Date Added: March 09, 2018


1/4 Teaspoon Pepper
1/2 Teaspoon Salt to taste
3 Tablespoons Lemon Juice fresh
1 Chicken Breast 3.5 lbs
6 teaspoons Garlic peeled
2 Potatoes peeled, boiled until just tender and cut into 1/2&
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1. Preheat the oven to broil. Rinse chicken under running water, remove all visible fat and any pieces of kidney left in the body cavity.

2. Pat dry inside and out with paper towels.

3. Place the garlic, salt, pepper and lemon juice in the bowl of mini-processor and process until smooth or mince the garlic and mix well with other seasonings.

4. Carefully separate the chicken's skin form its flesh and rub the garlic mixture between skin and flesh; rub the inside and out very well.

5. Tie the chicken and place it breast-side down in a roasting pan with 1/2-inch water or chicken stock.

6. Turn the oven down to 400 degrees but leave it on broil. Place the pan in the lowest rack of the oven. Roast for 50 minutes.

7. Turn the chicken breast side up and add more liquid if necessary to maintain 1/2 inch at the bottom of the pan. Continue to roast another 20 minutes or until the breast is well browned.

8. Remove from the oven, remove the chicken to a cutting board and cover loosely to keep warm.

9. Adjust the liquid level in the roasting pan again and add potato slices. Roast for about 10 minutes or just until potaoes colour slightly.

10. Transfer potatoes to serving platter, carve chicken and place the pieces on top of the potatoes.

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Dietary Notes:
This recipe is high in Vitamin C with 28% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, MSG, Potato, Poultry, Sulfites, Garlic, Fructose Malabsorption allergies.
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