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Sunddried Tomato Roasted Chicken

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Submitted by jrigney

Sunddried Tomato Roasted Chicken recipe

YIELD

6 servings

PREP

10 min

COOK

40 min

READY

3 hrs

Ingredients

2 3E+1
TABLESPOONS ML GARLIC
minced
4 6E+1
TABLESPOONS ML SUNDRIED TOMATO PASTE *
¼ 59
CUP ML OLIVE OIL
1 5
TEASPOON ML BLACK PEPPER
1 5
TEASPOON ML SALT
1 15
TABLESPOON ML BASIL
fresh
1 15
TABLESPOON ML PARSLEY LEAVES
chopped fresh
6 2.7
POUNDS KG WHOLE CHICKEN
3 pounds each bird

Directions

Preheat oven to 375℉ (190℃).

Combine the sun-dried tomato paste, garlic, olive oil, pepper, salt, basil and parsley in a small bowl.

Rub the insides and out of chickens with mixture.

Roast chicken for 40 minutes.

Cool for 30 minutes, then into the refrigerator to cool completely, about 2 hours.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 703g (24.8 oz)
Amount per Serving
Calories 2170 65% from fat
 % Daily Value *
Total Fat 156g 241%
Saturated Fat 42g 208%
Trans Fat 0g
Cholesterol 599mg 200%
Sodium 1184mg 49%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 354g
Vitamin A 50% Vitamin C 4%
Calcium 16% Iron 56%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 
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