Preheat oven to 375 degrees. Shake flour in bag; place in 13 by 9 by 2 inch baking pan. Add water, basil, thyme, and seasoned salt to bag. Squeeze bag to blend ingredients. Cut onion and potatoes into 8 wedges each. Slice carrots and cut red pepper into cubes. Add vegetables to bag. Turn bag to coat vegetables; arrange in an even layer. Sprinkle chicken with seasonings; place in gag. Close bag with nylon tie. Make 6 half-inch slits in top. Bake 50 to 55 minutes, or until tender.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (654g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 626 (56%)|
|Amt Per Serving||% DV|
|Total Fat 69.6g||93 %|
|Saturated Fat 19.9g||99 %|
|Monounsaturated Fat 28.7g|
|Polyunsanturated Fat 15g|
|Cholesterol 345mg||106 %|
|Sodium 952.8mg||33 %|
|Potassium 1518.9mg||40 %|
|Total Carbohydrate 29.3g||9 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 25.2g|
|Protein 88.3g||126 %|
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: 1115
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!