ROAST CHICKEN WITH PEPPER AND POTATOES RECIPE
AJI-NO-MOTO® UMAMI SEASONING
1 kilo (1000g) Chicken, leg quarter, chopped
1/2 teaspoon (2.5g) Salt, rock
1 pack (11g) AJI-NO-MOTO® Umami Seasoning
1 teaspoon (1g) Black pepper, ground
1 1/2 teaspoons (1.5g) Thyme, dried
1 teaspoon (1g) Rosemary, dried
2 cups (500g) Potatoes, medium cubes
2 large pieces (180g) Green bell pepper, chopped
2 large pieces (180g) Red bell pepper, chopped
1/2 cup (100g) Onions, quartered
Reduced sodium by 30%
Original sodium content: 2 teaspoons (10 grams) Salt
|Calories per serving (kcal)||231.5|
|Dietary Fiber (g)||1.7|
Good to Know Nutrition Facts!
Chicken is high in Protein which is an essential nutrient use to build and repair tissues and muscles.
Preparation time: 15 minutes
Cooking time: 45 minutes
- MARINATE. In a bowl place chicken legs then season with salt, AJI-NO-MOTO®, black pepper, thyme, rosemary, oil, and let it sit for at least 15 minutes.
- PAN ROAST. In a hot pan put the marinated chicken legs then cover. Let it cook for at least 15 minutes per side. Add potatoes, bell peppers, and onion and cook until tender.
- REST. Remove from the oven and let it rest for a few minutes.
- SERVE. Place the cooked chicken leg and vegetables on a serving plate. Serve and enjoy.
Makes 10 servings
Serving size: 1 slice (100 g) Chicken, 1/2 cup (60 g) Vegetables
For better taste result you can marinate the chicken for at least 1 -2 hours before roasting.