| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Moroccan | Import, New, Text | 1 | Servings |
INGREDIENTS
| 1 | 3 pound chicken | |
| 1/2 | c | Moroccan Marinade, see next |
| recipe | ||
| 2 | Onions, sliced | |
| 6 | Zucchini, sliced |
INSTRUCTIONS
Preheat oven to 400 degrees. Grease a 13-inch roasting pan. Rub chicken with 1/4 cup marinade. In a mixing bowl toss onions and zucchini with remaining 1/4 cup marinade and spread them in bottom of prepared pan. Place chicken, breast-side up, on top of vegetables and cook 30 minutes. Turn chicken over and bake 30 minutes more. Turn chicken breast-side up and cook until golden brown and thermometer inserted in thigh registers 180 degrees, about 20 minutes longer. Let sit 10 minutes before carving. Yield: 4 servings Recipe By :NATHALIE DUPREE SHOW#ND13 Posted to MC-Recipe Digest V1 #301 Date: Thu, 14 Nov 1996 07:43:50 -0500 From: Meg Antczak <[email protected]>
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Nutrition (calculated from recipe ingredients)
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Calories: 1823
Calories From Fat: 429
Total Fat: 47.2g
Cholesterol: 234mg
Sodium: 6442.2mg
Potassium: 2476.8mg
Carbohydrates: 286.9g
Fiber: 6.2g
Sugar: 18g
Protein: 61.3g