Onion Roasted Chicken And Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | 1 | Servings | ||
INGREDIENTS
| 1 | Envelope Lipton Onion Soup | |
| Mix | ||
| 1/4 | c | Vegetable oil |
| 1/2 | t | Garlic powder |
| 2 | Carrots, sliced | |
| 4 | Bone-in chicken breast | |
| halves 2 lbs | ||
| 1 | lb | Baking potatoes, uncooked |
| cut into small chunks |
INSTRUCTIONS
Preheat oven to 450. In large plastic bag or bowl, add all ingredients. Close bag and shake or toss in bowl until chicken and vegetables are evenly coated. Empty chicken, potatoes, and carrots into large baking dish or roasting pan. Arrange chicken breast side up. Bake, uncovered, basting halfway through, for 45 minutes or until done. Posted to Bakery-Shoppe Digest by angstrom@juno.com (Angela L Gilliland) on Apr 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1521
Calories From Fat: 608
Total Fat: 68.6g
Cholesterol: 337.8mg
Sodium: 1204.6mg
Potassium: 3367.1mg
Carbohydrates: 100.9g
Fiber: 15g
Sugar: 11.8g
Protein: 123g