Sage Chicken And Potatoes Recipes
SAGE CHICKEN AND POTATOES
Bring the fabulous taste of pot roast to chicken! Store-bought gravy infuses the dish with down-home flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange chicken, potatoes and carrots in baking dish.
- In small bowl, mix gravy, Worcestershire sauce, sage and garlic pepper. Pour over chicken and vegetables. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
- Bake 50 to 60 minutes or until vegetables are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition Facts : Calories 320, Carbohydrate 30 g, Cholesterol 75 mg, Fat 1, Fiber 4 g, Protein 31 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 5 g, TransFat 0 g
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- Put the shredded cabbage on a large baking sheet. Add a drizzle of extra-virgin olive oil, and a sprinkling of kosher salt and freshly-ground black pepper. Toss to coat. Then spread the cabbage out in an even layer. Set aside.
- Peel the sweet potato, and then slice it into 1/4-inch coins or "medallions." Arrange the medallions in a single layer on a small (or large) baking sheet. Brush the tops with olive oil and sprinkle with kosher salt and freshly-ground black pepper. Set aside.
- Pat the chicken thighs dry with paper towels. For each thigh, gently loosen the skin, and then place 2 (or more) sage leaves between skin and meat. Dust the skin with kosher salt and freshly-ground black pepper.
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