Nutrition Facts
Serving Size | For 4 ounces of chicken, without skin, and ½ of vegetables |
Calories | 683 |
Total Fat | 18.5 g |
Saturated Fat | 5 g |
Sodium | 1,014 mg |
Total Carbohydrate | 70 g |
Dietary Fiber | 10 g |
Protein | 37 g |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Carrots, peeled and cut into thirds | 3 |
Small red potatoes, quartered | 4 |
Medium yellow onion, quartered | 1 |
Olive oil | 1 tablespoon + 2 tablespoons |
Salt | ¼ + ½ + ½ teaspoon |
Freshly ground pepper | 1/8 + ¼ teaspoon |
Large garlic cloves, minced | 2 |
Parsley, freshly chopped, or 2 teaspoons dried | 2 tablespoons |
Thyme, freshly chopped, or 2 teaspoons dried | 2 tablespoons |
Chicken (3-4 pounds) | 1 |
Lemon, quartered | 1 |
Fresh rosemary sprigs | 2 |