Chicken Marguerite

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Minced garlic
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Cinnamon
1/2 teaspoon	2.5ml	Black pepper
1		Chicken - skinned and
		Into 8 pieces
1 lb	454g / 16oz	-- ¥
4		Red potatoes - cut into
1/8		Slices
1/4 cup	59ml	White wine vinegar
		Option: instead of the whole
		You can use 2-3
		Skinned chicken
		Cut in halves

Recipe Instructions

1. Preheat the oven to 375F. Spray an 8" square baking pan with non-stick cooking spray.

2. In a large bowl, combine the oil, garlic, salt, cinnamon, and pepper. Add chicken and potatoes; toss well to coat thoroughly.

3. Arrange chicken in a single layer in prepared baking pan; add vinegar, then top evenly with potatoes. Bake 40-50 minutes, until potatoes are tender, chicken is cooked thoroughly and thigh juices run clear when pierced with a fork. Serve topped with pan juices.

Lin's notes: Since we don't like dark meat, I used 2-3 whole skinned chicken breasts, cut in halves, and then cut in half again. I also peeled the potatoes, as Pat doesn't like potato skins. It turned out great! I served this with a green salad and white wine.

Each serving provides: 3/4 fat, 2 proteins, 1/2 bread.

Source:
Weight Watchers Slim Ways with Chicken cookbook

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