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Chili-Roasted Chicken and Potatoes

adapted from Weight Watchers New Complete Cookbook ^[1]

Dinner | Servings: 4-6
Prep time: 15 min | Cook time: 1 hour | Total time: 1 hour 25 min

Ingredients

• 1 tbsp. chili powder
• 5 tsp. smoked paprika (or regular paprika), divided
• 2 tsp. kosher salt, divided
• 1 tsp. dried oregano
• 1 tsp. cumin
• 2 garlic cloves, minced
• Water
• 1 whole chicken (3 1/2 – 4 lbs.), giblets discarded
• 1 1/2 lbs. small red potatoes, cut into bite-size pieces (quarters or eighths depending on the size of the potato)
• 1 tsbp. olive oil
• 1/4 tsp. pepper

Process

1. Move racks to the middle and lower third of your oven. Preheat to 375 degrees (F). You’ll need a large roasting pan, preferably with a rack in it. Spray the rack with nonstick spray. Also, spray a 9×13 baking dish.
2. In a small bowl, stir together the chili powder, 2 tsp. paprika, oregano, cumin, 1 tsp. salt and garlic. Add enough water to form a thick paste.
3. Place the rinsed and dried chicken on a work surface. Starting from the neck end, use your fingertips to gently separate the skin from the flesh of the chicken, including thigh and leg areas.
4. Rub 2/3 of the chili paste under the skin, rub the rest of paste all over the chicken. Optional: If you’re not concerned with cutting calories, I would recommend that you drizzle about 1/2 tbsp. of olive oil on the chicken and rub it around to make the skin crispier. Generously season the cavity with additional salt and pepper. Tuck the wings under the breasts. Using kitchen twine (or if you’re like me, thread from your sewing kit), tie the legs together securely.
5. Place the chicken on the middle rack in your oven and roast about an hour or until a thermometer inserted in the thickest part of the thigh reads 165 degrees (F). Loosely cover with foil and let rest for 10 minutes before carving.
6. Meanwhile, put potatoes in a bowl. Toss with oil, remaining 3 tsp. paprika, remaining 1 tsp. salt and 1/4 tsp. pepper. Transfer to prepared baking dish, making sure the potatoes are in a single layer. After the chicken has roasted for 20 minutes, put the potatoes on the lower oven rack and roast, tossing once or twice, until tender and lightly browned, about 40 minutes.*

*If your chicken is larger than 4 lbs. you will probably need to cook it for more than an hour, aim for about 15 minutes per pound. Make sure to wait until there’s 40 minutes left to put in the potatoes. When you take out the chicken to rest, test the potatoes and see if they’re tender enough. You can put them back in for 10 minutes if necessary or else cover them in foil until the chicken is ready.

Nutrition info:

Serving size: 1/6 of the chicken (without skin) and potatoes
Calories: 308
Fat: 8g
Carbohydrates: 26
Fiber: 3g
Protein: 32g

Southwest Green Beans

adapted from Weight Watchers New Complete Cookbook ^[1]

Side Dish, Vegetable | Servings: 4-6
Prep time: 5 min | Cook time: 7 min | Total time: 15 min

Ingredients

• 1 1/2 lb. fresh green beans, trimmed
• 1/4 – 1/2 cup tomatillo salsa
• 1/4 cup chopped fresh cilantro

Process

1. Steam green beans in a steamer basket until crisp-tender, about 7 minutes.
2. Transfer to a medium saucepan and toss with tomatillo salsa until covered.
3. Sprinkle with cilantro.

If you like your beans a bit more tender and less crisp (like me), you can put the saucepan over low heat, cover and cook for about 10 more minutes or until the beans are to your liking. Don’t add the cilantro until you’re ready to serve.