Try this Herb Roasted Chicken and Vegetables recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425 degrees. Line 13x9x2 pan with aluminum foil.
Place chicken pieces in pan. Brush with 1 T olive oil.
Combine basil, rosemary and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture on the chicken.
Add remaining olive oil, potatoes, carrots and onion to the bowl with the herb mixture, stir to coat.
Arrange vegetables in an even layer around the chicken.
Cover dish with a sheet of foil; fold back one corner for heat circulation.
Bake 40-50 minutes or until vegetables are done and meat thermometer reads 170 degrees for white meat and 180 degrees for dark meat.
Carefully remove cover.
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Serving Size: 1 Serving (272g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 186 | ||
Calories from Fat: 19 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 202.6mg | 7 % | |
Potassium 1115.5mg | 29 % | |
Total Carbohydrate 38.9g | 11 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 33.4g | ||
Protein 4.4g | 6 % | |
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: 186
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