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Suggest a better descriptionSoak top and bottom of 3 1/4 quart clay cooker in water for about 15 minutes, drain. Line bottom and sides of cooker with parchment paper. Combine olive oil, garlic and herbs in cooker. Rinse chicken and pat dry. Place chicken over garlic mixture. Drizzle with the lemon juice. Sprinkle with salt and pepper to taste. Place covered cooker in cold oven. Set oven at 475 degrees F. Bake until chicken is tender and juices run clear when thigh is pierced, about 1 1/4 hours. Remove cover, bake until chicken is crisp and brown - 5 to 10 minutes longer. Carve chicken and spoon cooking liquid over chicken. Serve the garlic cloves with the sliced French Bread. Consumers Cookbook. ++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md. ++ Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Serving (372g) | ||
Recipe Makes: 6 | ||
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Calories: 759 | ||
Calories from Fat: 461 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.3g | 68 % | |
Saturated Fat 14.6g | 73 % | |
Monounsaturated Fat 21.4g | ||
Polyunsanturated Fat 11g | ||
Cholesterol 252mg | 78 % | |
Sodium 238.7mg | 8 % | |
Potassium 722.1mg | 19 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 6.6g | ||
Protein 63.8g | 91 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 759
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