Chicken Rosemary In The Pot Recipe

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Servings: 4

Ingredients

Cost per serving $3.85 view details
  • 4 med -size red potatoes
  • 4 x Carrots
  • 1 x Green bell pepper
  • 4 x Very small onions -or possibly-
  • 1 lrg Onion, quartered
  • 2 x Ribs celery
  • 1 slc Bacon
  • 12 x Mushrooms
  • 1 c. Canned tomatoes, with juice
  • 1 x 2.5-lb broiler-fryer -or possibly-
  • 2 1/2 lb Choice chicken pcs (legs,
  • 2 1/2 lb Chicken breasts (if white meat is definitely preferred)
  • 1 Tbsp. Salt, or possibly to taste
  • 1/4 tsp Black pepper, or possibly more, to taste
  • 2 x Bay leaves
  • 2 tsp Rosemary

Directions

  1. Heat oven to 375 degrees.
  2. Pare potatoes; cut in half. Pare carrots; cut into 2-inch lengths or possibly quarter them, then cut the lengths in half. Cut pepper in strips. Peel onion(s); quarter if large. Cut celery in 1/2 to 1-inch chunks.
  3. Lay bacon strip in bottom of a 3-qt casserole. Cover with chicken pcs. Sprinkle with salt, pepper and half the rosemary.
  4. Top with potatoes, carrots, green pepper, onion, celery and mushrooms.
  5. Pour tomatoes over all (cut up tomatoes if whole).
  6. Push bay leaves down among the vegetables. Sprinkle surface with remaining rosemary and salt and pepper to taste.
  7. Cover and bake 1 hour.
  8. Yields 4-6 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 481g
Recipe makes 4 servings
Calories 491  
Calories from Fat 224 46%
Total Fat 24.83g 31%
Saturated Fat 7.26g 29%
Trans Fat 0.27g  
Cholesterol 150mg 50%
Sodium 2090mg 87%
Potassium 1113mg 32%
Total Carbs 14.65g 4%
Dietary Fiber 4.2g 14%
Sugars 7.21g 5%
Protein 51.47g 82%
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