Directions:
- Preheat oven to 400°F. Combine garlic, sage and pepper in small bowl. Brush chicken with oil. Sprinkle with garlic mixture. Place in baking pan. Bake chicken 30 minutes. Reduce oven temperature to 325°F. Add olives to pan. Pour wine over chicken. Continue baking until juices run clear when chicken is pierced in thickest part of thigh and legs can be moved easily, basting chicken with pan juices, about 40 minutes. Transfer chicken to platter. Surround with olives using slotted spoon. Degrease pan juices. Pour juices over chicken and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1927.81 Kcal (8071 kJ) | ||
| Calories from fat | 1226.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 136.31g | 210% | |
|---|---|---|---|
| Cholesterol | 714.26mg | 238% | |
| Sodium | 1447.56mg | 60% | |
| Potassium | 1600.53mg | 34% | |
| Total Carbs | 8.85g | 3% | |
| Sugars | 0.7g | 3% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 144.77g | 290% | |
| Vitamin C | 26.8mg | 45% | |
| Iron | 8.4mg | 47% | |
| Calcium | 125.5mg | 13% | |
| Amount Per 100 g | |||
| Calories | 207.43 Kcal (868 kJ) | ||
| Calories from fat | 132.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.67g | 210% | |
|---|---|---|---|
| Cholesterol | 76.85mg | 238% | |
| Sodium | 155.76mg | 60% | |
| Potassium | 172.22mg | 34% | |
| Total Carbs | 0.95g | 3% | |
| Sugars | 0.08g | 3% | |
| Dietary Fiber | 0.08g | 3% | |
| Protein | 15.58g | 290% | |
| Vitamin C | 2.9mg | 45% | |
| Iron | 0.9mg | 47% | |
| Calcium | 13.5mg | 13% | |
* 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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