Saturday, July 11, 2009

Italian Roasted Chicken

Italian Roasted Chicken

1 chicken, 4 1/2 lbs, cut into 8 pieces
3/4 tsp dried Italian seasoning
3/4 tsp salt
1 red pepper, cut into 2 in x 1 in pieces
1 onion, cut into 1/4 inch wedges
1 1/2 c white grape juice
2 T all-purpose flour
1 T chopped fresh parsley
Cooked rice

Preheat oven to 425. Place chicken in roasting pan. Sprinkle with 1/2 tsp Italian seasoning and 1/2 tsp salt.

In bowl, toss red pepper and onion with remaining 1/4 tsp Italian seasoning and 1/4 tsp salt. Arrange vegetables around chicken. Pour grape juice into pan. Roast 50 minutes or until chicken is no longer pink near bone. Transfer chicken and vegetables to serving platter; cover with foil to keep warm.

In bowl, whisk together 1/4 c water and flour. Skim off excess fat from juices in roasting pan; place pan over two burners on medium-high heat. Whisk in flour mixture; cook, whisking, until thickened, 5 minutes. Sprinkle chicken with parsley. Serve with sauce and rice.

Makes 6 Servings 10 WW Points

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