Try this Roast Chicken with Lemon Zest and Green Olives recipe, or contribute your own.
Suggest a better descriptionHeat olive oil in Dutch oven or roasting pan and place chickens, breast down, in pan. Combine ginger, paprika, bay leaves, garlic, onion, parsley, cilantro and saffrom in bowl. Spread mixture over chickens and season to taste with salt and pepper. Add enough water to cover chickens halfway. Place over high heat and bring to boil. Remove pan from heat and place in 400-degree oven. Bake, uncovered, for 30 minutes. Turn chickens and continue baking until very tender and golden brown, about 30 minutes. Transfer chickens to serving platter. Place pan on stove top and heat remaining juices to boil. Add olives and lemon zest. Reduce heat to low and simmer 5 minutes. Spoon sauce over chickens and serve. Makes 8 servings. Each serving contains about: 419 calories; 256 mg sodium; 130 mg cholesterol; 28 grams fat; 2 grams carbohydrates; 33 grams protein; 0.23 gram fiber. Printed in the December 17, 1992, issue of the Los Angeles Times.
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Serving Size: 1 Serving (389g) | ||
Recipe Makes: 8 | ||
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Calories: 769 | ||
Calories from Fat: 482 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.6g | 71 % | |
Saturated Fat 14.9g | 74 % | |
Monounsaturated Fat 23g | ||
Polyunsanturated Fat 11.2g | ||
Cholesterol 252mg | 78 % | |
Sodium 424.7mg | 15 % | |
Potassium 745mg | 20 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 3.4g | ||
Protein 63.4g | 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: 769
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