Cooking for Two - Roasted Chicken and Potatoes

My hubby recently got his blood Chem test and he was bothered that his LDL (the bad cholesterol) is a bit higher than the normal level. Well, aside from the fact that his family has a history of hypertension, he had been sneaking unhealthy food whenever we do our grocery shopping. To make him feel better, I cooked this special dinner  and surprised him  when he got home from work last Friday.

Roasted Chicken and Potatoes (Makes 2 servings)

Ingredients:

2 pcs. chicken leg quarter (each leg quarter cut into 2 pcs.)
10 baby potatoes (halved)
3 celery stalks + leaves
1 big carrot (cut into chunks)
4 tablespoons Calamansi juice
Italian seasoning
Ground black pepper
1/2 of a medium onion, cut into 2 pcs.
2 tablespoons olive oil

Directions:

1. Marinate chicken with calamansi, pepper, Italian seasoning for about 30 minutes.
2. Place the baby potatoes and celery stalks in the baking dish, sprinkle it with salt and pepper.
3. Place the marinated chicken on top of the veggies.
4. Drizzle the chicken and veggies with the olive oil.
5. Place the dish inside the preheated oven (225C) for about 20 minutes .
6. Reduce oven temperature to 200C, then add the carrots, onion and celery leaves,  and bake for another 20 minutes or until done. Garnish with celery leaves on top before serving.