Try this Roast Chicken Dinner recipe, or contribute your own.
Suggest a better descriptionSet oven to 450 for 30mins lid off, then 350 lid on for the rest (20mins per pound).
Drizzle olive oil on top.
Salt and pepper. Cut half lemon, squeeze over and stuff inside (optional).
Cut up celery, onion and carrots and place around the chicken.
(Mamère would cook for 2 1/2 - 3 hrs)
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Serving Size: 1 Serving (337g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 542 | ||
Calories from Fat: 329 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.5g | 49 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 15.6g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 172.5mg | 53 % | |
Sodium 218.4mg | 8 % | |
Potassium 663.6mg | 17 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 6.1g | ||
Protein 43.8g | 63 % | |
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: 542
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