Rosemary Garlic Roast Chicken With Pecan Cranberry Chutney Recipe
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Directions:
- Preheat oven to 375°.
- Rinse chickens with cold water; pat dry with paper towels. Place chickens, breast sides up, on a rack in a large shallow foil-lined roasting pan or broiler pan. Starting at neck cavity of chicken, loosen skin from breast and drumsticks by inserting fingers between skin and meat and pushing gently. Combine the mustard, garlic, and rosemary; rub evenly under loosened skin, and rub over breast and drumsticks of each chicken.
- Bake at 375° for 1 hour and 20 minutes or until internal temperature of thigh is 175°. Transfer chickens to a carving board; let stand 5-10 minutes (temperature will rise to 180°).
- Combine chutney and pecans in a small bowl. Carve the chickens; transfer to serving plates. Serve with chutney mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1145.82 Kcal (4797 kJ) | ||
| Calories from fat | 953.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 105.92g | 163% | |
|---|---|---|---|
| Cholesterol | 237.83mg | 79% | |
| Sodium | 374.93mg | 16% | |
| Potassium | 315.71mg | 7% | |
| Total Carbs | 23.94g | 8% | |
| Sugars | 20.46g | 82% | |
| Dietary Fiber | 3.58g | 14% | |
| Protein | 24.68g | 49% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 2.4mg | 13% | |
| Calcium | 110mg | 11% | |
| Amount Per 100 g | |||
| Calories | 408.56 Kcal (1711 kJ) | ||
| Calories from fat | 339.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.77g | 163% | |
|---|---|---|---|
| Cholesterol | 84.8mg | 79% | |
| Sodium | 133.69mg | 16% | |
| Potassium | 112.57mg | 7% | |
| Total Carbs | 8.54g | 8% | |
| Sugars | 7.29g | 82% | |
| Dietary Fiber | 1.28g | 14% | |
| Protein | 8.8g | 49% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 0.8mg | 13% | |
| Calcium | 39.2mg | 11% | |
* 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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