Try this Mustard Roasted Chicken with Vegetables (Real Simple) recipe, or contribute your own.
Suggest a better description1. Heat oven to 400 degrees
2. Pat chicken dry with paper towels. Combine mustard, soy sauce, and 1/4 tsp pepper in large bowl. Add the chicken and stir to coat.
3. Combine carrots, fennel, onion, thyme, oil, 1/2 tsp salt, and 1/4 tsp pepper in a roasting pan.
4. Nestle the chicken among the vegetables.
5. Roast until chicken is cooked through and the vegetables are tender, 45-50 minutes.
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Serving Size: 1 Serving (663g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1064 | ||
Calories from Fat: 630 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 70g | 93 % | |
Saturated Fat 19.6g | 98 % | |
Monounsaturated Fat 29.5g | ||
Polyunsanturated Fat 14.9g | ||
Cholesterol 336mg | 103 % | |
Sodium 815.6mg | 28 % | |
Potassium 1518.9mg | 40 % | |
Total Carbohydrate 18.6g | 5 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 12.6g | ||
Protein 86.3g | 123 % | |
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: 1064
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