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Herb Roasted Chicken and Root Vegetables

Check out the Herb Roasted Chicken and Root Vegetables calories and how many carbs in Herb Roasted Chicken and Root Vegetables. Learn all the nutrition facts about what you eat at GymAmerica.
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Serving size: 1/2 each
Prep time: 
Cook time: None
Calories: 363 (18% DV)
Fat: 21g (32% DV)
Carbohydrates: 12g (4% DV)
Protein: 32g (64% DV)
Ingredients:  Makes 2 servings (1 each)

Tip: Click on the ingredient links to learn the nutritional information for all the Herb Roasted Chicken and Root Vegetables ingredients. The serving size for any ingredient in Herb Roasted Chicken and Root Vegetables may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Preheat oven to 450ºF. Place chicken, onion, garlic, and vegetables in a large metal roasting pan. In a small mixing bowl, combine lemon juice with oilve oil, and pour over chicken and vegetables. Sprinkle with thyme, rosemary, salt and pepper.

Bake uncovered for 10 minutes, then reduce oven to 375ºF and cook for another 20 minutes, or until chicken is cooked through and vegetables are tender.

Remove chicken and vegetables from roasting pan and set aside. Put pan on the stove-top and set burner to medium-high heat. Add chicken broth to pan and scrape all browned bits from the bottom of the pan using a wire whisk. Reduce heat and simmer until sauce thickens, about 5 mintues, stirring continuously. Serve sauce over chicken.
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