Try this One pot chicken and vegetables recipe, or contribute your own.
Suggest a better descriptionPlace vegetables, 2 tablespoons oil, garlic, 2 tspn thyme, 1 tspn Rosemary in 1 gallon ziplock bag
Place chicken, 2 tablespoons oil, 1/2 tspn salt, 1/8 tsp pepper, and remaining thyme and rosemary in bag
Refrigerate overnight
Layer vegetables on bottom (Brussels in middle, potatoes and carrots on outside)
Later chicken on top (breasts in middle, thigh and drums on outside)
Bake at 475 for 40 min, rotate halfway through
Remove chicken, cook vegetables for 5-10 more minutes to brown
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (671g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 255 | ||
Calories from Fat: 97 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 54.1mg | 2 % | |
Potassium 1002mg | 26 % | |
Total Carbohydrate 37g | 11 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 30.8g | ||
Protein 6.7g | 10 % | |
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: 255
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