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Suggest a better description1. Preheat oven to 375F. In a small bowl, combine butter, sage, garlic and pepper. Carefully loosen the skin from the chicken breast, being careful not to tear it.
2. Spread half of the herb mixture under the skin; rub the rest on top. Sprinkle with rosemary. Place onion in chicken cavity and tie legs together with kitchen string.
3. Place the chicken on a rack in a roasting pan and pour broth into pan. Cover pan with foil and roast for 1 hour.
4. Uncover chicken and roast until juices run clear when meat is pierced, about 40 minutes longer. Transfer to a serving dish. Let stand 15 minutes before serving.
5. Meanwhile, place the parboiled new potatoes, peppers, zucchini and onion slices on a separate baking tray. Drizzle with the oil and then roast for 35-40 minutes until cooked and crisp around the edges. Arrange around the chicken, along with the parsley, to serve.
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Serving Size: 1 Serving (618g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 860 | ||
Calories from Fat: 534 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.3g | 79 % | |
Saturated Fat 19.5g | 98 % | |
Monounsaturated Fat 23.4g | ||
Polyunsanturated Fat 11.3g | ||
Cholesterol 272.4mg | 84 % | |
Sodium 631.6mg | 22 % | |
Potassium 1116.4mg | 29 % | |
Total Carbohydrate 13.9g | 4 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 10.8g | ||
Protein 65.4g | 93 % | |
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: 860
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