Directions:
- Season Chicken With salt & pepper & set aside.
- Mix well all Vinaigette ingedients & add to the chicken.
- Refrigerate marinated chicken for at least about 2 or 3 hours before cooking preheat oven 400 degrees F.
- Arrange chicken on the pack of roasting pan & cook about 1 hours.
- Keep basting the chicken every 15/ 20 Min with remaining Vinaigrette until Chicken cooked through ( if the Chicken Brown too quickly , cover with foil for the remaining cooking time ).
- Sprinkle Lemon zest & parsley for garnish & serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 404.35 Kcal (1693 kJ) | ||
| Calories from fat | 251.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.96g | 43% | |
|---|---|---|---|
| Cholesterol | 102.04mg | 34% | |
| Sodium | 1959.11mg | 82% | |
| Potassium | 283.11mg | 6% | |
| Total Carbs | 15.39g | 5% | |
| Sugars | 13.85g | 55% | |
| Dietary Fiber | 0.34g | 1% | |
| Protein | 20.86g | 42% | |
| Vitamin C | 8.2mg | 14% | |
| Iron | 1.7mg | 9% | |
| Calcium | 30mg | 3% | |
| Amount Per 100 g | |||
| Calories | 207.7 Kcal (870 kJ) | ||
| Calories from fat | 129.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.36g | 43% | |
|---|---|---|---|
| Cholesterol | 52.41mg | 34% | |
| Sodium | 1006.34mg | 82% | |
| Potassium | 145.43mg | 6% | |
| Total Carbs | 7.91g | 5% | |
| Sugars | 7.11g | 55% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 10.71g | 42% | |
| Vitamin C | 4.2mg | 14% | |
| Iron | 0.9mg | 9% | |
| Calcium | 15.4mg | 3% | |
* 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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