Roasted chicken and vegetables
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INGREDIENTS
INSTRUCTIONS
Pre heat oven to 400 degrees f
Combine onion mushroom soup mix, oil and thyme in a large bowl set aside. Add chicken and vegetables; toss to coat. Arrange on baking sheet in single layer.
Bake till thoroughly cooked and vegetables are tender. About 35 min
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (2428g) | ||
| Recipe Makes: 1 | ||
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| Calories: 1030 | ||
| Calories from Fat: 199 (19%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 22.1g | 30 % | |
| Saturated Fat 1.9g | 9 % | |
| Monounsaturated Fat 13g | ||
| Polyunsanturated Fat 6.6g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 307.1mg | 11 % | |
| Potassium 4992mg | 131 % | |
| Total Carbohydrate 193.7g | 57 % | |
| Dietary Fiber 30.3g | 121 % | |
| Sugars, other 163.4g | ||
| Protein 21.7g | 31 % | |
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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. |
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Calories per serving: 1030
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