Family Foods Recipes
https://2872.sn-platform.com/Recipes/Detail/5209/
Autumn Roast Chicken
Yield: 6 servings
Ingredients
| 3-1/2 | lbs. | broiling chicken | |
|
|
|||
| 3 | lb. | acorn squash, cut into 1 inch rings | |
|
|
|||
| 6 | medium onions, cut in half | ||
|
|
|||
| 1 | stick butter, melted | ||
|
|
|||
| 1/4 | cup | lemon juice | |
|
|
|||
| 2 | tablespoons | honey | |
|
|
|||
| 2 | teaspoons | dried rosemary leaves, crushed | |
|
|
|||
| 1 | clove | garlic, finely chopped | |
|
|
|||
Nutrition Facts
Yield: 6 servings
Approximate Nutrient Content per serving:
| Calories: | 510 | |
| Calories From Fat: | 252 | |
| Total Fat: | 28g | |
| Total Carbohydrates: | 34g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Place chicken, breast side up, on rack in shallow roasting pan. Arrange squash and onions around chicken.
Mix remaining ingredients; brush on chicken and vegetables. Roast, uncovered, in 375 degree oven for 1- 1/2 hours, brushing often with herb and butter mixture. Chicken is done when internal juices run clear.
Please note that some ingredients and brands may not be available in every store.
Family Foods Recipes
https://2872.sn-platform.com/Recipes/Detail/5209/
Be the first to comment on this recipe!
Add a Comment Login