Directions:
- Brine 4-8hrs then rinse & dry (8 is better).
- After the brine & rinse, pre-heat oven to 425. Pan sear the chickens skin side to give it a nice crisp.
- In a oiled roasting pan loosely scatter veg. arange chicken on top. season chicken, & add broth to the bottom of pan. Roast covered at 425 40-50 minute.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 745.53 Kcal (3121 kJ) | ||
| Calories from fat | 102.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.35g | 17% | |
|---|---|---|---|
| Cholesterol | 241.15mg | 80% | |
| Sodium | 8501.28mg | 354% | |
| Potassium | 2654.78mg | 56% | |
| Total Carbs | 96.93g | 32% | |
| Sugars | 41.21g | 165% | |
| Dietary Fiber | 10.58g | 42% | |
| Protein | 62.14g | 124% | |
| Vitamin C | 64.9mg | 108% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 8mg | 44% | |
| Calcium | 160.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 83.5 Kcal (350 kJ) | ||
| Calories from fat | 11.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.27g | 17% | |
|---|---|---|---|
| Cholesterol | 27.01mg | 80% | |
| Sodium | 952.18mg | 354% | |
| Potassium | 297.35mg | 56% | |
| Total Carbs | 10.86g | 32% | |
| Sugars | 4.62g | 165% | |
| Dietary Fiber | 1.18g | 42% | |
| Protein | 6.96g | 124% | |
| Vitamin C | 7.3mg | 108% | |
| Vitamin A | 0.1mg | 40% | |
| Iron | 0.9mg | 44% | |
| Calcium | 17.9mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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