Directions:
- Pat chicken dry. In a small bowl, combine the rosemary, garlic, salt and pepper; rub under skin of chicken. Place onions in a shallow roasting pan; top with chicken. Combine wine and balsamic vinegar; pour over chicken.
- Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a meat thermometer reads 180°, basting occasionally with pan juices. (Cover loosely with foil if chicken browns too quickly.)
- Let stand for 15 minutes before carving. Remove and discard skin before serving. Pour onion sauce into a small bowl; skim fat. Serve with chicken. Yield: 12 servings (1-1/2 cups onion sauce).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 362.94 Kcal (1520 kJ) | ||
| Calories from fat | 119.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.26g | 20% | |
|---|---|---|---|
| Cholesterol | 624.32mg | 208% | |
| Sodium | 401.3mg | 17% | |
| Potassium | 659.1mg | 14% | |
| Total Carbs | 6.83g | 2% | |
| Sugars | 2.43g | 10% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 47.87g | 96% | |
| Vitamin C | 36mg | 60% | |
| Vitamin A | 7.9mg | 265% | |
| Iron | 13.4mg | 74% | |
| Calcium | 37.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 118.99 Kcal (498 kJ) | ||
| Calories from fat | 39.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.35g | 20% | |
|---|---|---|---|
| Cholesterol | 204.68mg | 208% | |
| Sodium | 131.57mg | 17% | |
| Potassium | 216.09mg | 14% | |
| Total Carbs | 2.24g | 2% | |
| Sugars | 0.8g | 10% | |
| Dietary Fiber | 0.15g | 2% | |
| Protein | 15.7g | 96% | |
| Vitamin C | 11.8mg | 60% | |
| Vitamin A | 2.6mg | 265% | |
| Iron | 4.4mg | 74% | |
| Calcium | 12.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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