From the Oven

Roast Chicken & Potatoes

Prep Time: 10 min  |  Cook Time: 32 min  |  Servings: 4  |  Calories: 447
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Roast Chicken & Potatoes
Prep Time
10 min
Cook Time
32 min

Put these potatoes together with savory flavors from halved chicken breasts decorated with butter and lime juice, and baked with Sargento® Shredded 4 Cheese Mexican - Fine Cut. Add freshly chopped cilantro and your favorite salsa to add a vibrant splash of zesty taste.

  • 1-1/2 lbs. red potatoes, cut into 1-1/2-inch pieces
  • 2 Tbsp. butter, melted, divided
  • 4 boneless, skinless chicken breast halves
  • 1 Tbsp. lime juice
  • 1-1/2 cups (6 oz.) Sargento® Shredded 4 Cheese Mexican - Fine Cut
  • 1/4 cup chopped fresh cilantro
  • 3 Tbsp. salsa
  • Lime wedges (optional)
  1. Toss potatoes with 1 tablespoon butter; place on foil-lined large shallow pan. Bake in preheated 425°F oven 10 minutes.
  2. Remove potatoes from oven; arrange in single layer around edges of pan. Place chicken in center of pan. Brush chicken with combined remaining butter and lime juice. Bake at 425°F 20 minutes or until chicken is no longer pink in center and potatoes are browned and tender.
  3. Combine cheese, cilantro and salsa. Sprinkle cheese mixture over chicken and potatoes; bake 2 minutes or until cheese is melted. Serve with lime wedges, if desired.

Serving Size 4

Calories 447

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 20.20g 31%
Sat. Fat 11.60g 56%
Mono Unsat. Fat 5.80g
Poly Unsat. Fat 1.00g
Cholesterol 91mg 31%
Sodium 443mg 18%
Total Carbohydrate 40g 13%
Dietary Fiber 3g 12%
Sugars 0g
Protein 27g
Vitamin A 63RE
Vitamin C 23mg 38%
Calcium 313mg 31%
Iron 1mg 6%