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Suggest a better descriptionPreheat oven to 375°F. In a small bowl, combine butter, sage, garlic and pepper. Carefully loosen the skin from the chicken breast, being careful not to tear it.
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 chicken string.
Place the chicken on a rack in a roasting pan and pour broth into pan. Cover pan with foil and roast for 1 hour.
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.
Meanwhile, place the parboiled 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 (106g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 122 | ||
Calories from Fat: 101 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 5.5g | 28 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 22.2mg | 7 % | |
Sodium 76.7mg | 3 % | |
Potassium 135.1mg | 4 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 3.1g | ||
Protein 1.9g | 3 % | |
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: 122
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