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RECIPE
7 INGREDIENTS5 STEPS1HR 5MIN

Rosemary Lemon Roasted Chicken and Potatoes

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Proportional Plate
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Take this incredibly easy recipe for delicious roasted chicken and use it to create extra time and space in your day... whether you're busy or not!

1HR 5MIN

Total Time
Proportional Plate
Proportional Plate teaches how to meal plan seasonally to reduce waste, minimising kitchen time so you can enjoy all the other important things in your life!
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Ingredients
US / METRIC
Servings:
4
Serves 4
1
Lemon , quartered
4 sprigs
3 cloves
(optional)
to taste
to taste
Salt and Pepper
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Nutrition Per Serving
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CALORIES
348
FAT
12.8 g
PROTEIN
15.4 g
CARBS
43.0 g

Directions

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Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Add Bone-In Chicken Leg (4), Lemon (1), Fresh Rosemary (4 sprig), Garlic (3 clove), and Baby Potato (2 pound) to a sheet pan or baking dish. Drizzle with Olive Oil (to taste), Salt and Pepper (to taste). Toss to coat. Make sure the chicken is well seasoned on both sides.
Step 3
Cook for 45 minutes. Remove the tray from the oven. Gently squeeze the roasted lemon wedges over everything in the pan.
Step 4
Cook another 15 minutes until the chicken is cooked through and the potatoes are toasty.
Step 5
Remove from oven, serve and enjoy!

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Nutrition Per Serving
Calories
348
% Daily Value*
Fat
12.8 g
16%
Saturated Fat
4.1 g
20%
Trans Fat
0.0 g
--
Cholesterol
58.7 mg
20%
Carbohydrates
43.0 g
16%
Fiber
2.8 g
10%
Sugars
0.6 g
--
Protein
15.4 g
31%
Sodium
51.0 mg
2%
Vitamin D
--
--
Calcium
16.6 mg
1%
Iron
3.0 mg
17%
Potassium
53.7 mg
1%
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