Directions:
- Preheat oven to 450°F. Sprinkle chicken pieces generously with salt and pepper. Sprinkle oregano and garlic powder over chicken; set aside. Heat oil in large ovenproof pot over high heat. Add potatoes and sauté until golden brown, about 5 minutes. Transfer potatoes to bowl.
- Add chicken to same pot and sauté until golden brown on all sides, about 10 minutes. Add garlic cloves and dried crushed red pepper and sauté 2 minutes. Return potatoes to pot. Remove pot from heat. Add stock. Return to medium-high heat and bring to boil.
- Cover pot tightly; transfer to oven and bake until chicken is cooked through, about 30 minutes. Add peas to pot; cover and bake 5 minutes longer. Transfer chicken to platter. Arrange potatoes and peas around chicken. Pour sauce from pot over chicken. Garnish with chopped parsley, if desired, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1327.31 Kcal (5557 kJ) | ||
| Calories from fat | 786.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 87.41g | 134% | |
|---|---|---|---|
| Cholesterol | 460.07mg | 153% | |
| Sodium | 417.17mg | 17% | |
| Potassium | 1667.51mg | 35% | |
| Total Carbs | 29.7g | 10% | |
| Sugars | 3.87g | 15% | |
| Dietary Fiber | 4.29g | 17% | |
| Protein | 98g | 196% | |
| Vitamin C | 39.7mg | 66% | |
| Iron | 6.9mg | 38% | |
| Calcium | 104.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 191.65 Kcal (802 kJ) | ||
| Calories from fat | 113.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.62g | 134% | |
|---|---|---|---|
| Cholesterol | 66.43mg | 153% | |
| Sodium | 60.23mg | 17% | |
| Potassium | 240.77mg | 35% | |
| Total Carbs | 4.29g | 10% | |
| Sugars | 0.56g | 15% | |
| Dietary Fiber | 0.62g | 17% | |
| Protein | 14.15g | 196% | |
| Vitamin C | 5.7mg | 66% | |
| Iron | 1mg | 38% | |
| Calcium | 15.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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