Try this Roast Chicken Rosemary with Lemon Ginger Rice recipe, or contribute your own.
Suggest a better descriptionWash and dry inside and outside of chicken. Rub the inside with the fresh rosemary and leave the sprig in the cavity. Spread the margarine over the outside. Roast the chicken at 375 degrees for 6 mins. per 100 grams. The chicken is done when the juices in the cavity run clear. Combine rice, broth, carrots, sugar, ginger, lemon zest and juice in a med. saucepan and bring to a boil. Cover and reduce heat to a simmer. Simmer for 20 mins. oe until all the liquid is absorbed. Garnish with almonds if desired. Source-Uncle Bens package Recipe by: Uncle Bens Rice package Posted to MC-Recipe Digest V1 #860 by Carol & Bob Floyd
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Serving Size: 1 Serving (295g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 474 | ||
Calories from Fat: 277 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.8g | 41 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 115mg | 35 % | |
Sodium 659.6mg | 23 % | |
Potassium 326.9mg | 9 % | |
Total Carbohydrate 19g | 6 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 19g | ||
Protein 29.2g | 42 % | |
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: 474
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