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Suggest a better descriptionPreheat oven to 425 F. Prepare 9x13 casserole dish with foil. The foil needs to be large, extending up the sides to stand much taller than the dish itself. This makes a barrier to help prevent splattering in the oven while the chicken is baking. Spray foil with non-stick cooking spray. Rinse chicken and pat dry with paper towels. Place chickens side by side in the prepared pan. Rub the chickens down with enough olive oil to lightly coat. Liberally season with salt and pepper, then sprinkle with poultry seasoning. Transfer dish to oven and bake for 2 hrs. Check with thermometer to confirm chicken is cooked thoroughly by sticking the point all the way down to the breast bone. The internal temp should be at least 165. Serve immediately, or set out to cool for 1 hr, and then shred or slice for storage. Optional to keep skin on or remove.
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Serving Size: 1 Serving (1770g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3809 | ||
Calories from Fat: 2400 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 266.7g | 356 % | |
Saturated Fat 76.3g | 381 % | |
Monounsaturated Fat 110.5g | ||
Polyunsanturated Fat 57.2g | ||
Cholesterol 1326mg | 408 % | |
Sodium 1238.1mg | 43 % | |
Potassium 3354.7mg | 88 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.9g | ||
Protein 329g | 470 % | |
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: 3809
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