roasted chicken
1. Preheat oven to 425 degrees. Spray large roasting pan with non-stick oil.
2. Cut each leg at joint to separate leg and thigh. Combine chicken, garlic, potatoes, salt, rosemary and pepper in roasting pan. Add oil; toss to coat.
3. Bake, stirring occasionally for 35 to 40 minutes until done.
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Serving Size: 1 Serving (160g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 241 | ||
Calories from Fat: 108 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 62.9mg | 19 % | |
Sodium 70.8mg | 2 % | |
Potassium 509.1mg | 13 % | |
Total Carbohydrate 17.3g | 5 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 15.8g | ||
Protein 16.4g | 23 % | |
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: 241
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