Directions:
- In a small bowl combine oil, basil, marjoram, rosemary, garlic, salt and pepper. In a shallow roasting pan, drizzle half of the mixture over the veggies, toss to combine and push to edges of pan. Brush the remaining oil mixture on the chicken pieces. Place chicken in prepared pan.
- Roast, uncovered in a 425 degree oven for 35-45 minuntes or until chicken is no longer pink and veggies are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.36 Kcal (1048 kJ) | ||
| Calories from fat | 165.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.4g | 28% | |
|---|---|---|---|
| Cholesterol | 68.03mg | 23% | |
| Sodium | 276.11mg | 12% | |
| Potassium | 316.17mg | 7% | |
| Total Carbs | 6.47g | 2% | |
| Sugars | 2.79g | 11% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 14.35g | 29% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1.2mg | 7% | |
| Calcium | 40.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 174.09 Kcal (729 kJ) | ||
| Calories from fat | 115.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.8g | 28% | |
|---|---|---|---|
| Cholesterol | 47.3mg | 23% | |
| Sodium | 191.99mg | 12% | |
| Potassium | 219.85mg | 7% | |
| Total Carbs | 4.5g | 2% | |
| Sugars | 1.94g | 11% | |
| Dietary Fiber | 1.31g | 8% | |
| Protein | 9.98g | 29% | |
| Vitamin C | 4.5mg | 11% | |
| Vitamin A | 0.3mg | 14% | |
| Iron | 0.8mg | 7% | |
| Calcium | 27.9mg | 4% | |
* 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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