Directions:
- Preheat oven to 425°F.
- Brush a 9x13 baking dish with 1 T olive oil.
- Butterfly the chicken (or buy it already done to save time).
- Salt and pepper the onions and potatoes.
- Place potatoes in center of baking dish.
- Sprinkle with chopped rosemary and garlic.
- Flatten chicken out over the potatoes and surround with onion quarters.
- Drizzle remaining olive oil over chicken and salt and pepper generously.
- Put chicken in oven and roast for 45 to 50 minute until skin is browned.
- Pour off all the liquid and garnish with fresh rosemary branches.
- Serve hot or cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 360.66 Kcal (1510 kJ) | ||
| Calories from fat | 186.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.72g | 32% | |
|---|---|---|---|
| Cholesterol | 102.04mg | 34% | |
| Sodium | 128.33mg | 5% | |
| Potassium | 549.48mg | 12% | |
| Total Carbs | 20g | 7% | |
| Sugars | 4.57g | 18% | |
| Dietary Fiber | 3.18g | 13% | |
| Protein | 22.45g | 45% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 2mg | 11% | |
| Calcium | 46.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 155.54 Kcal (651 kJ) | ||
| Calories from fat | 80.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.94g | 32% | |
|---|---|---|---|
| Cholesterol | 44mg | 34% | |
| Sodium | 55.34mg | 5% | |
| Potassium | 236.97mg | 12% | |
| Total Carbs | 8.63g | 7% | |
| Sugars | 1.97g | 18% | |
| Dietary Fiber | 1.37g | 13% | |
| Protein | 9.68g | 45% | |
| Vitamin C | 3.1mg | 12% | |
| Vitamin A | 0.4mg | 29% | |
| Iron | 0.9mg | 11% | |
| Calcium | 19.9mg | 5% | |
* 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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