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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (293g) Recipe makes 4 servings |
||
| Calories 412 | ||
| Calories from Fat 226 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.1g | 38% | |
| Saturated Fat 5.9g | 29% | |
| Monounsaturated Fat 11.0g | ||
| Polyunsaturated Fat 6.4g | ||
| Trans Fat 0.2g | ||
| Cholesterol 92mg | 30% | |
| Sodium 288mg | 12% | |
| Potassium 700mg | 20% | |
| Total Carbohydrate 14.5g | 4% | |
| Dietary Fiber 3.5g | 13% | |
| Sugars 5.8g | ||
| Protein 31.9g | 63% | |
Ingredients
- 4 split chicken breasts (De-Boned)
- 5 large carrots (Peeled, Quartered,Halfed)
- 1 large onion (Quartered)
- 1/4 cup margarine or butter
- 2 tablespoons minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon rosemary, chopped fine
- 1 teaspoon paprika
- salt and pepper
Directions
1
Pre heat oven to 400 degrees.2
Clean and debone chicken, season with salt and pepper, peel and quarter carrots and then split quarters in half place in aluminum foil lined roasting pan. Place chicken on top of carrots. Quarter and onion and place in roasting pan. Melt quarter stick margarine or butter and add all spices.3
Drizzle over chicken.4
Bake chicken for 35-40 minutes until skin is golden brown.5
Serve with saffron rice.6
Enjoy -- .
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > North American > United States > Southern
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 60 mins
- Preparation > Inexpensive
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs
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