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Oven-Baked Chicken and Potatoes With Lemon and Rosemary

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)594.9677
Energy (kCal)10705.7643
Carbohydrates (g)31.4193
Total fats (g)903.333
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450°F. | 2. Slice potatoes in half length-wise. Set aside. | 3. Squeeze lemons into a medium size bowl. Add olive oil to the lemon juice. Mix well. | 4. Cut small slits in chicken legs. | 5. Break apart rosemary sprigs and stuff into the cuts in the chicken legs. | 6. Place chicken legs and potatoes, cut side down, on a baking sheet, with small bits of rosemary underneath the potatoes. | 7. Place any remaining rosemary around chicken and potatoes. | 8. If using dry rosemary, sprinkle on baking sheet and then place chicken and potatoes on top. | 9. Slice garlic cloves and place them under and around chicken and potatoes. | 10. Pour olive oil and lemon mix over the chicken and potatoes. Season with desired amount of salt and pepper. | 11. Place baking sheet in the middle section of the oven. | 12. Bake for 30-40 mins until chicken and potatoes are tender. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken leg 8 7761.0843 6.1653 593.6867 578.4546
    potato 8 -10 unpeeled - - - -
    olive oil 1 1/2 cups 2864.16 0.0 0.0 324.0
    lemon juice 1 1/2 cups 80.52 25.254 1.281 0.8784
    rosemary 3 -4 sprigs - - - -
    garlic clove 4 -5 - - - -
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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