Directions:
- Place a rack in center of oven. Preheat oven to 425°F. Coat a shallow roasting pan with cooking spray.
- Remove skin and excess fat from chicken; pat dry with a paper towel. Arrange in roasting pan.
- In a bowl, combine yogurt, dressing mix and pepper. Pour mixture over chicken; mix to coat. Refrigerate for 20 minutes. Before baking, sprinkle chicken with pecans. Roast for 15 minutes. Reduce heat to 350°F and roast until a thermometer inserted into thickest part of meat but not touching bone reads 170°F, 35 to 40 minutes more.
- Mix pesto, lemon juice, mayonnaise and sour cream in a bowl. To serve, spoon 2 Tbsp. sauce on each plate and top with a chicken quarter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 627.28 Kcal (2626 kJ) | ||
| Calories from fat | 496.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.16g | 85% | |
|---|---|---|---|
| Cholesterol | 111.17mg | 37% | |
| Sodium | 254.79mg | 11% | |
| Potassium | 479.04mg | 10% | |
| Total Carbs | 8.6g | 3% | |
| Sugars | 4.54g | 18% | |
| Dietary Fiber | 3.14g | 13% | |
| Protein | 27.47g | 55% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 31.6mg | 176% | |
| Calcium | 166.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 297.09 Kcal (1244 kJ) | ||
| Calories from fat | 235.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.12g | 85% | |
|---|---|---|---|
| Cholesterol | 52.65mg | 37% | |
| Sodium | 120.67mg | 11% | |
| Potassium | 226.88mg | 10% | |
| Total Carbs | 4.07g | 3% | |
| Sugars | 2.15g | 18% | |
| Dietary Fiber | 1.49g | 13% | |
| Protein | 13.01g | 55% | |
| Vitamin C | 2.5mg | 9% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 15mg | 176% | |
| Calcium | 78.6mg | 17% | |
* 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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