Roasted Chicken (emeril)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 2 | T | Minced garlic |
| 4 | T | Sun-dried tomato paste |
| 1/4 | c | Olive oil |
| 1 | t | Black pepper |
| 1 | t | Salt |
| 1 | T | Chopped fresh basil |
| 1 | T | Chopped fresh parsley |
| 2 | 3-pound whole chickens |
INSTRUCTIONS
Preheat oven to 375 degrees. Combine the sun-dried tomato paste, garlic, olive oil, pepper, salt, basil and parsley in a small bowl. Rub the insides and out of chickens with mixture. Roast chicken for 40 minutes. Cool for 30 minutes, then into the refrigerator to cool completely, about 2 hours. Recipe By :ESSENCE OF EMERIL SHOW #EE2193 Posted to MC-Recipe Digest V1 #270 Date: Tue, 29 Oct 1996 22:59:54 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 526
Calories From Fat: 481
Total Fat: 54.4g
Cholesterol: 0mg
Sodium: 2336.1mg
Potassium: 252.5mg
Carbohydrates: 10.7g
Fiber: 2.8g
Sugar: <1g
Protein: 2.7g