Put chicken in oven and roast for 45-50 min., or until the skin is nicely browned.
Comments:
Preheat oven to 425.
Spread 1 T of the oil over the bottom of a lg. baking dish. Rinse chicken pieces & pat dry. Toss veg. with salt & pepper. Put veg. in bottom of baking dish and sprinkle with the rosemary & garlic. Place chicken pieces on top of veg. Drizzle remaining 2 T olive oil over chicken; salt & pepper generously.
Put chicken in oven and roast for 45-50 min., or until the skin is nicely browned.
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 119 | ||
Calories from Fat: 92 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 104.5mg | 4 % | |
Potassium 199.2mg | 5 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 4.5g | ||
Protein 0.5g | 1 % | |
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: 119
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