Serves: 4
Total Calories: 752
1. Heat oven to 375°F. Arrange chicken, potatoes and onions in ungreased 13x9-inch (3-quart) baking dish. Sprinkle with sage, rosemary, salt and pepper.
2. Bake at 375°F. for 1 1/4 to 1 1/2 hours or until chicken is fork-tender, juices run clear and potatoes are tender.
Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 590 * Calories from Fat: 190 * % Daily Value: Total Fat: 21 g 32% * Saturated Fat: 6 g 30% * Cholesterol: 135 mg 45% * Sodium: 280 mg 12% * Total Carbohydrate: 53 g 18% * Dietary Fiber: 6 g 24% * Sugars: 3 g * Protein: 48 g * Vitamin A: 8% * Vitamin C: 35% * Calcium: 6% * Iron: 30% * Dietary Exchanges: 3 1/2 Starch, 5 1/2 Lean Meat, 1/2 Fat or 3 1/2 Carbohydrate, 5 1/2 Lean Meat, 1/2 Fat
This Sage and Rosemary Roast Chicken recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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