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Ingredientes
- 1 roasting chicken, cut up
- 6 whole white onions
- 4 lg. carrots, cut in chunks
- 3 lg. cloves garlic, cut up
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon thyme
- 1 1/2 c. chicken bouillon (made from con.)
- 2 tbsp. minced fresh parsley
Direcciones
- Preheat oven to 500 degrees. Slide over rock into upper third of oven. Place chicken pcs, onions and carrots in large shallow baking pan. Mix together so pcs stick up a bit. Pour bouillon over all. Sprinkle garlic, salt, pepper and thyme over proportionately. Bake 1 hour, basting and turning several times. Chicken and vegetables should brown as they become tender. Sprinkle chopped parsley over all before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 10 servings | |
| Calories 307 | |
| Calories from Fat 171 | 56% |
| Total Fat 18.92g | 24% |
| Saturated Fat 5.41g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 454mg | 19% |
| Potassium 441mg | 13% |
| Total Carbs 8.49g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.85g | 3% |
| Protein 24.64g | 39% |
