One-dish recipe
Combine lemon juice,oil, salt, rosemary, thyme and pepper. Set aside.
In large shallow baking dish, toss together garlic, potatoes, carrots, mushrooms, and 2 Tbs (25 ml) of the herb mixture; spread out in pan.
Arrange chicken, skin side up, on vegetables.
Sprinkle with remaining herb mixture. (can be prepared to this point, covered and refrigerated for up to 1 day; let stand at room temperature for 30 minutes before baking).
Bake, uncovered, in upper third of oven at 450C for 20 minutes. Reduce temperature to 375F. Bake for 25 minutes longer or until chicken is no longer pink inside and vegetables are tender.
Transfer chicken and vegetables to heated platter
Add stock to pan and bring to boil, scraping up any brown bits from bottom of pan. Boil until syrupy, about 5 minutes. Pour over chicken and vegetables.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (494g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 379 | ||
Calories from Fat: 58 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 140.5mg | 43 % | |
Sodium 372.7mg | 13 % | |
Potassium 1170.3mg | 31 % | |
Total Carbohydrate 17.4g | 5 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 14.7g | ||
Protein 60.8g | 87 % | |
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: 379
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