Directions:
- Preheat oven 350°F.
- Put all veggies, tomato sauce and chicken bullion in blender and blend until smooth.
- Wash chicken and pat dry. Season chicken with salt, pepper and cumin. Place in a roasting pan and using your hands, rub butter in the pockets underneath the chicken skin. Pour enough sauce over chicken to cover it completly but not so much that it pools up at the bottom of the roasting pan. Cover with foil.
- Bake about 1 hr and take foil off. Baste chicken with pan juices and let cook about 20 more minutes or until chicken is brown and cooked thru (usually about 170-180 f. with a meat thermometer).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.9 Kcal (1017 kJ) | ||
| Calories from fat | 194 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.56g | 33% | |
|---|---|---|---|
| Cholesterol | 70.09mg | 23% | |
| Sodium | 706.94mg | 29% | |
| Potassium | 244.59mg | 5% | |
| Total Carbs | 7.8g | 3% | |
| Sugars | 4.38g | 18% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 4.55g | 9% | |
| Vitamin C | 19.3mg | 32% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 5.4mg | 30% | |
| Calcium | 21.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 186.63 Kcal (781 kJ) | ||
| Calories from fat | 149.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.56g | 33% | |
|---|---|---|---|
| Cholesterol | 53.85mg | 23% | |
| Sodium | 543.18mg | 29% | |
| Potassium | 187.93mg | 5% | |
| Total Carbs | 5.99g | 3% | |
| Sugars | 3.37g | 18% | |
| Dietary Fiber | 0.97g | 5% | |
| Protein | 3.5g | 9% | |
| Vitamin C | 14.8mg | 32% | |
| Vitamin A | 0.7mg | 30% | |
| Iron | 4.1mg | 30% | |
| Calcium | 16.8mg | 2% | |
* 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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