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Smoky Chicken with Fingerling Potatoes
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Brief Description
Brown sugar, chili and smoked paprika give this chicken and potatoes a spicy kick.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: Southern
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Prep Time: 20 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Public
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Source:
http://www.bhg.com/recipe/smoky-chicken-with-fingerling-potatoes/
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Tags:
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Notes:
Serving Size: 1 to 2 chicken pieces and 1-1/2 cups vegetables Nutrition Facts Per serving: 664 kcal cal., 39 g fat (10 g sat. fat, 7 g polyunsaturated fat, 19 g monounsatured fat), 144 mg chol., 465 mg sodium, 40 g carb., 8 g fiber, 16 g sugar, 40 g pro.
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Posted By: cookingmama
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Posted On: Dec 19, 2014
Number of Servings:
Ingredients:
- 1 tablespoons - chili powder
- 1 tablespoons - packed brown sugar
- 1 teaspoons - smoked paprika
- 1/2 teaspoons - salt
- 2 1/2 pounds - meaty chicken pieces (breast halves, thighs, or drumsticks)
- 8 ounces - Brussels sprouts halved if large
- 1 pounds - fingerling potatoes halved lengthwise
- 3 tablespoons - olive oil
- 2 - medium cooking apples (Fuji, Gala, or Cortland) cored and each cut into 8 wedges
- - Finely shredded orange peel
Directions:
Preheat oven to 450 degrees F. Line a large shallow baking pan with foil, if desired; set aside.
In a small bowl combine chili powder, brown sugar, smoked paprika, and salt. Pat chicken dry with paper towels. Rub spice mixture evenly over chicken pieces.
Arrange chicken in prepared baking pan. Add Brussels sprouts and potatoes to pan. Drizzle chicken and vegetables with 2 tablespoons of the oil. Roast, uncovered, for 20 minutes, stirring vegetables once.
Add apples to pan (or divide the mixture between two baking pans if crowded). Drizzle with remaining oil and toss to coat. Roast for 15 to 20 minutes more or until chicken breast registers 165 degrees F in the thickest part and legs and thighs register at least 170 degrees F and vegetables are tender.
Garnish with orange peel.
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