Slash the chicken joints 3-4 timed and put them into a large roasting pan with the apples, shallots, parsnips, and bay leaves.
Mix the remaining ingredients together and spoon over the chicken and vegetables. Add 1/4 cup water to the base of the pan. Cool in a preheated oven, 375F, for 40-45 min, spooning the glaze once or twice until deep brown and cooked through.
Spoon onto plates and serve with an arugula salad, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (206g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 16 (24%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 25.8mg||1 %|
|Potassium 201.1mg||5 %|
|Total Carbohydrate 11.9g||4 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 11.7g|
|Protein 1.5g||2 %|
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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: 66
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