Cooking chicken with the skin on is a luscious treat, perfect for an impressive weekend dinner, but at 45 minutes, it’s not a bad option for a weeknight with a little extra time. If you want to lighten it up, you can also swap in boneless, skinless chicken breasts.
- 3 bone-in chicken breast halves, skin on
- ¼ cup flour
- 1 Tbsp. olive oil
- 3 medium russet potatoes, peeled and cut into wedges
- 3 garlic cloves, minced
- 1 (14.5 oz.) can low-sodium chicken broth
- 2 tsp. lemon juice
- ¼ cup white wine
- 1 tsp. oregano
- 1 tsp. rosemary
- ½ tsp. salt
- ¼ tsp. pepper
- ½ cup frozen peas
- Preheat oven to 400ºF.
- Remove excess fat from chicken, leaving the skin on. Dredge the skin side of the chicken in flour and set aside.
- Add oil to a large nonstick skillet over high heat. Place chicken flour side down in skillet to brown (about 5-6 minutes). Remove chicken from pan and set aside.
- Microwave potato wedges in a medium bowl for 4 minutes on high. Test for doneness and stir, microwaving in 1 minute increments until just done.
- In the skillet, reduce heat to medium and add the garlic for 30 seconds. Add chicken broth, lemon juice, and wine and cook until liquid is reduced by half. Add the herbs and cook for 1 more minute.
- Pour the broth into the pan and place the chicken skin side up in a baking pan.
- Place the potato wedges in the liquid around the chicken. Bake for 30 minutes.
- Remove potatoes and chicken from pan. Sprinkle with salt and pepper. Pour liquid into the skillet and bring to a boil and reduce by half.
- Add the frozen peas to the liquid and remove from heat.
- Serve each breast with potato wedges and ½ cup of the broth and peas.
|Amount per serving|
|% Daily Value*|
|Total Fat 12.5g||17%|
|Saturated Fat 3g||15%|
|Trans Fat 0g|
|Polyunsaturated Fat 2.5g|
|Monounsaturated Fat 6.5g|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 4.5g||14%|
|Total Sugars 3g|
|Includes 0g Added Sugars||0%|
|Sugar Alcohol 0g|
|Other Carbohydrate 45g|
|Vitamin D 0.1mcg||0%|
|Vitamin A 51.9mcg||6%|
|Vitamin C 18.7mg||20%|
|Vitamin E 1mg||6%|
|Vitamin K 15.6mcg||15%|
|Vitamin B6 1.4mg||80%|
|Vitamin B12 0.3mcg||15%|
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Russet Potatoes, Low Sodium Chicken Broth (chicken Broth (filtered Water, Chicken), Chicken Flavor, Natural Chicken Flavor (chicken Broth, Salt), Evaporated Cane Juice, Autolyzed Yeast Extract, Onion Powder, Turmeric, Flavor), Bone-in Skin-on Chicken Breast, Green Peas, White Wine, Enriched All Purpose Flour (unbleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Olive Oil, Lemon Juice, Garlic, Salt, Rosemary, Oregano, Black Pepper.
It’s back to school season. That means it’s time to stock up on new gear, so your students are prepared to start the school year in style. Don’t forget about school lunch as you create your shopping lists. Whether your family has decided between school lunch or lunch from home, there will likely be a field trip where your child could use these lunch supplies. Parents have a lot of cool new products to choose from to ensure that their child’s lunch is not only nutritious and safe, but also looks appetizing at lunch time. For this month’s Nutritious Nudge, I created a list of lunch supplies and considerations to help parents with their back to school shopping.