Ingredients
- 2 teaspoons dried basil leaves
- 1 teaspoon seasoned salt
- 1 teaspoon garlic-pepper blend
- 2 tablespoons olive oil
- 1 cut-up whole chicken (3 to 31⁄2 lb), skin removed if desired
- 6 small unpeeled red potatoes, cut into quarters (2 cups)
- 2 medium dark-orange sweet potatoes, peeled, cut into 1-inch pieces (3 cups)
- 1 medium green bell pepper, cut into 1-inch pieces (1 cup)
- 3 plum (Roma) tomatoes, cut into quarters
How to Make It
- Heat oven to 400°F. Spray 1339-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, mix basil, seasoned salt, garlic-pepper blend and oil. Brush about half of the mixture on chicken. Add remaining ingredients to bowl; toss to coat.
- Place vegetables in baking dish. Place chicken on vegetables. Brush with any remaining oil mixture.
- Bake uncovered 45 to 50 minutes or until vegetables are tender and juice of chicken is clear when thickest piece is cut to bone (at least 165°F). Serve with pan juices.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 580 kcal Calories from Fat: 261 kcal |
|
% Daily Value*
|
| Total Fat 29 g 83% |
Saturated Fat 7 g 35% |
Trans Fat 0.5 g |
Cholesterol 140 mg 47% |
Sodium 510 mg 9% |
carbohydrates 33 g 25% |
Dietary Fiber 5 g 13% |
Protein 46 g 92% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |