Roasted chicken with potatoes, vegetables pudding and pear
Wash chicken and place in roasting pan and dust in poultry seasoning.
Place cup up potatoes, slice carrots, and Brussels sprouts around chicken and drizzle with olive oil. Add 1 cup water to bottom of pan or white wine or chicken broth.
Roast at 450 for 60 minutes.
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Serving Size: 1 Serving (3671g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 5179 | ||
Calories from Fat: 2756 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 306.2g | 408 % | |
Saturated Fat 87.4g | 437 % | |
Monounsaturated Fat 126.7g | ||
Polyunsanturated Fat 65.9g | ||
Cholesterol 1512mg | 465 % | |
Sodium 1508.1mg | 52 % | |
Potassium 8293.6mg | 218 % | |
Total Carbohydrate 192.1g | 57 % | |
Dietary Fiber 31g | 124 % | |
Sugars, other 161.2g | ||
Protein 398.8g | 570 % | |
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: 5179
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