Tuscan Chicken and Potatoes
Minutes Prep time: 10
Minutes Total time: 45
Servings: 4
Difficulty: easy
Minutes Prep time: 10
Minutes Total time: 45
Servings: 4
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
1/2 teaspoon dried rosemary
1/8 teaspoon crushed red pepper flakes
4 small red-skinned potatoes, each cut into 8 pieces
4 boneless skinless chicken thighs (4 thighs = 1 lb)
1 tablespoon Blue Bonnet® Spread-tub
1/8 teaspoon coarse ground black pepper
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 50 mg | 5% |
Carbohydrate | 24 g | 8% |
Cholesterol | 143 mg | 48% |
Total Fat | 11 g | 17% |
Iron | 2 mg | 14% |
Calories | 320 kcal | 16% |
Sodium | 350 mg | 15% |
Protein | 29 g | 59% |
Saturated Fat | 3 g | 15% |
Sugars | 3 g | 0 |
Vitamin C | 17 mg | 28% |
Preheat oven to 425°F. Spray 8x8-inch baking dish or 2-quart casserole with cooking spray. Combine undrained tomatoes, rosemary, pepper flakes and potatoes in baking dish; set aside.
Coat top side of thighs with Blue Bonnet; place on tomato mixture. Sprinkle pepper over chicken. Bake uncovered 45 minutes or until chicken is no longer pink (180°F) and potatoes are tender.
Tuscan Chicken and Potatoes