Chicken with Potatoes and Rosemary

Cooking Light
6 servings (serving size: 1 chicken breast or 1 thigh and 1 drumstick, 2/3 cup vegetables, and about 3 tablespoons sauce)


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Cooking spray
3 (6-ounce) skinned chicken breast halves
3 chicken thighs (about 9 ounces), skinned
3 chicken drumsticks (about 9 ounces), skinned
1 medium onion, halved lengthwise and thinly sliced (about 1 cup)
2 garlic cloves, minced
1 (10 1/2-ounce) can low-salt chicken broth
1 1/2 tablespoons chopped fresh rosemary
3/4 teaspoon salt
1/8 teaspoon pepper
2 bay leaves
1 1/2 pounds baking potato, cut into 1/4-inch slices
1 cup water
2 teaspoons cornstarch


Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add half of chicken pieces, browning on all sides. Remove chicken from skillet; set aside. Repeat with remaining chicken.

Add onion and garlic; sauté 3 minutes. Add broth, rosemary, salt, pepper, and bay leaves; stir well. Return chicken to skillet; top with potatoes. Cover and cook 30 minutes or until done, stirring occasionally.

Remove chicken and vegetables from pan with a slotted spoon; set aside, and keep warm. Discard bay leaves.

Combine water and cornstarch in a small bowl; stir well. Add cornstarch mixture to broth mixture in pan; cook 1 minute or until thick and bubbly, stirring constantly with a wooden spoon to loosen browned bits. Spoon broth mixture over chicken and vegetables.

Created date

August 2002

Nutritional Information

Calories 267
Caloriesfromfat 22 %
Fat 6.4 g
Satfat 1.7 g
Monofat 2.2 g
Polyfat 1.4 g
Protein 28.3 g
Carbohydrate 23.1 g
Fiber 2.4 g
Cholesterol 75 mg
Iron 2.8 mg
Sodium 390 mg
Calcium 39 mg