Try this Roast Chicken with Parsley And Mustard recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350 degrees. Wash chicken under cold running water; pat dry with paper towels; place on a rack in an 11- by 14-inch roasting pan. In a large mixing bowl, make stuffing by combining bread, 2 tablespoons olive oil, garlic, mustard, and pistachios; toss well with your hands. Loosely stuff chicken, and return it, untrussed to roasting pan. Stir lemon juice, cayenne pepper, mustard, parsley flakes, and salt together in a small bowl. Pour the mixture over chicken, breast-side up, and drizzle with 2 tablespoons olive oil. Roast breast-side up for 70 to 80 minutes; after 45 minutes, baste with the remaining 1 tablespoon oil. Allow the chicken to rest for 15 minutes before serving. Makes 4 servings. Cuisine: "Indian" Source: "Martha Stewart Living Magazine, Apr 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 336 Calories (kcal); 29g Total Fat; (75% calories from fat); 4g Protein; 17g Carbohydrate; 0mg Cholesterol; 889mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Ismail Merchant Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (126g) | ||
Recipe Makes: 4 servings | ||
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Calories: 627 | ||
Calories from Fat: 620 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68.9g | 92 % | |
Saturated Fat 9.8g | 49 % | |
Monounsaturated Fat 33.2g | ||
Polyunsanturated Fat 22.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 342.4mg | 12 % | |
Potassium 110.3mg | 3 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 2.9g | ||
Protein 1.9g | 3 % | |
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: 627
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