La Leche League International
Preheat the oven to 425F. Coat the bottom of a large rimemd baking sheet with 1 tablespoon oil. Arrange the onion slices in the pan in a single layer. Toss the chicken with the garlic, thyme, and remaining oil until well coated. Arrange in a single layer on top of the onion slices and season with salt and pepper.
Roast for 30 minutes, then scatter the olves over the chicken. Roast until the chicken is cooked through (the juices will run clear when the chicken is pierced with the tip of a knife), about 5 minutes longer. Let the chicken rest 5 mintues before serving. Serve with simple salad.
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Serving Size: 1 Serving (550g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1128 | ||
Calories from Fat: 713 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 79.2g | 106 % | |
Saturated Fat 22.2g | 111 % | |
Monounsaturated Fat 33.8g | ||
Polyunsanturated Fat 16.6g | ||
Cholesterol 378mg | 116 % | |
Sodium 356.5mg | 12 % | |
Potassium 1008.7mg | 27 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.2g | ||
Protein 94.2g | 135 % | |
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: 1128
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