Nutrition balance score
Good
Glycemic Index
40
Low
Glycemic Load
6
Low
Nutrition per serving
Calories475.7 kcal (24%)
Total Fat32.6 g (47%)
Carbs15.6 g (6%)
Sugars6.2 g (7%)
Protein29.7 g (59%)
Sodium537.8 mg (27%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1white onion
medium, peeled and sliced
6carrots
peeled and sliced diagonally and thinly, between 1/8 and 1/4 inch
4dried apricots
or dried plums, quartered, i prefer plums for the color
¼ cupolive oil
plus a little more to brush on chicken
¼ cupfresh lemon juice
1 cupchicken broth
⅛ teaspooncayenne pepper
depending on your taste buds
¼ teaspoonsmoked paprika
1 teaspooncinnamon
1 teaspoondried cumin
1 teaspoonsea salt
plus more to sprinkle on chicken
1 teaspoonpepper
freshly ground, plus more for chicken
4 clovesgarlic
large, peeled and minced
8 pieceschicken
Rice
quinoa, or couscous cooked to package instructions
Instructions
Step 1
Preheat oven to 425 degrees and place oven rack in upper third of oven
Step 2
Prepare onions, carrots and dried plums or apricots and place into a large casserole dish
Step 3
Whisk together all other ingredients and pour over veggies
Step 4
Place chicken pieces on top of veggies skin side up
Step 5
Use a pastry brush to brush chicken skin with olive oil and season to taste with sea salt and pepper
Step 6
Place in oven and cook for 45 minutes at 425 degrees, then turn oven down to 375 and cook for 15 more minutes
Step 7
Serve over rice, quinoa, or couscous prepared to package instructions and spoon the juices over your meal!
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