Chicken with butternut squash and apples
1. Preheat the oven to 400°. In a large roasting pan, toss the squash, apples and sage with the olive oil and season with salt and pepper. Season the chicken legs and set them on top. Dot with the butter and roast for about 1 hour and 15 minutes, until the squash and apples are tender and the chicken is browned and cooked through.
2. Transfer the chicken to a plate and keep warm. Place the roasting pan over a burner and boil, stirring, until the pan juices are reduced, about 5 minutes. Return the chicken to the pan and serve.
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Serving Size: 1 Serving (434g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 543 | ||
Calories from Fat: 270 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30g | 40 % | |
Saturated Fat 8.1g | 41 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 188.2mg | 58 % | |
Sodium 281.6mg | 10 % | |
Potassium 949.2mg | 25 % | |
Total Carbohydrate 26g | 8 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 21.4g | ||
Protein 42.6g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 543
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