Potatoes and Onions 6WBMO

                                                           Potatoes and Onions

• 2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved
• 1 pound cippolini or pearl onions, peeled
• 1 teaspoon freshly ground black pepper
• ½ cup nsa chicken broth
  Preheat the oven to 400 degrees F.
  
  To peel the onions, place in boiling water and continue boiling for 1 minute. Remove from the water and cool. Using a small, sharp knife, cut off the stem and remove skin. Skin should peel off easily.
  
  In a large bowl, toss together all of the ingredients except ¼ cup nsa chicken broth. Spread the mixture in a single layer on a baking sheet. Bake, brushing every 10 minutes or so with remaining chicken broth, until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven
  for 10 to 15 minutes.
  
  Serving Suggestion: Fabulous with Roman Chicken .
  
  Compatible with Body Type:
  Breakfast A-C-D-E
  Morning Snack C-E
  Lunch A-B-C-D-E
  Afternoon Snack B-C-D
  Dinner A-B-C-D-E
  PM Snack
  
  This Recipe Contains: Carb A, Free Veggie