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Roast Chicken Ii

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YIELD

servings

PREP

15 min

COOK

READY

Ingredients

4 1.8
POUNDS KG WHOLE CHICKEN
2 2
EACH EACH GARLIC CLOVES
chopped
1 1
X X BLACK PEPPER
to taste *
4 6E+1
TABLESPOONS ML BUTTER
or olive oil
½ 118
5 5
EACH EACH POTATOES
quartered
½ 118
½ 118
CUP ML ROMANO CHEESE
grated *
½ 118
CUP ML PIGNOLI NUTS *
2 3E+1
TABLESPOONS ML BASIL

Directions

Cut chicken into serving pieces, wash and dry thoroughly.

Butter roasting pan, arrange potatoes around outer edge of pan; add chicken, lay pieces skin side down.

Sprinkle with salt, pepper, parsley, chopped garlic, raisins, Romano, nuts, and basil.

Put dabs of butter on chicken, then sprinkle with vinegar.

Bake in preheated oven 350℉ (180℃) for 1 hour.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 732g (25.8 oz)
Amount per Serving
Calories 1358 48% from fat
 % Daily Value *
Total Fat 72g 112%
Saturated Fat 24g 121%
Trans Fat 0g
Cholesterol 375mg 125%
Sodium 428mg 18%
Total Carbohydrate 19g 19%
Dietary Fiber 5g 18%
Sugars g
Protein 227g
Vitamin A 17% Vitamin C 30%
Calcium 10% Iron 39%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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