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Ingredientes
- extra virgin olive oil cooking spray
- 2 whl boneless, skinless chicken breasts, about 8 ounces (480 g) each, halved
- 4 x boneless, skinless chicken thighs, about 4 ounces (240 g) each
- 8 sm red potatoes, about 1 lb. (960 g) total, scrubbed and quartered
- 8 ounce (480 g) fresh mushrooms, quartered
- 1 lrg onion, 8 ounces (480 g), thinly sliced
- 4 clv garlic, peeled and thinly sliced
- 8 x dry apricot halves
- 8 x dry pitted prunes
- 1/2 Tbsp. (7.5 ml) crushed dry thyme
- 1/2 tsp (2.5 ml) crushed dry rosemary freshly grnd pepper
- 1 Tbsp. (15 ml) extra virgin olive oil
- 1 sm navel orange, washed and thinly sliced crosswise
- 1 lrg lemon, thinly sliced and seeds removed
Direcciones
- Preheat oven to 375 F (190 C). Lightly coat a large baking pan with cooking spray.
- Rinse chicken pcs; remove and throw away any visible fat. Pat chicken pcs dry with paper towels. Arrange chicken in the prepared pan and surround with potatoes and mushrooms. Scatter onion and garlic cover chicken and vegetables.
- Sprinkle with thyme, rosemary, and pepper. Drizzle the extra virgin olive oil over all.
- Arrange orange and lemon slices on top. Cover the pan tightly with aluminum foil and bake for 45 min, uncovering the pan during the last 5 min of baking time. Serve at once.
- 1/2 fruit)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 8 servings | |
| Calories 207 | |
| Calories from Fat 24 | 12% |
| Total Fat 2.74g | 3% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 10mg | 3% |
| Sodium 23mg | 1% |
| Potassium 1092mg | 31% |
| Total Carbs 41.0g | 11% |
| Dietary Fiber 5.2g | 17% |
| Sugars 10.25g | 7% |
| Protein 7.45g | 12% |
