| 142 | 143 | 144 | 145 | 146 |
| 1 | 39 | 78 | 117 | 156 |
|
Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed
Copyright:
"
© General Mills, Inc. 1998."
T(Bake):
0:30"
"
-
- - - - - - - - - - - - - - - - - -
Per serving: 163 Calories (kcal); 7g Total Fat; (36% calories from fat); 25g
Protein; 3g Carbohydrate; 56mg Cholesterol; 737mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Serving Ideas : Serve with Garlic Mashed Potatoes (see Mashed Potato recipe) and
Brown Sugar-Glazed Carrots (see recipe) for an impressive and quick dinner.
NOTES : Refrigerate: 1 hour
Essential Equipment: baking pan, such as 8-inch square or 11 ×
7
-inch rectangle
For food safety, be sure to use a glass or plastic dish to
marinate the pork. Acidic ingredients such as lemon juice can
react with a metal pan, causing discoloration of the pan and an
off flavor. You also can use a tightly sealed plastic bag for
marinating.
Nutr. Assoc. : 0 0 0 0 0 0 0 1239 0
*
Exported from MasterCook *
Thyme-Baked Chicken with Vegetables
Recipe By
:
Serving Size : 6
Categories : Chapter 3
Poultry Main Dishes
Preparation Time :0:00
Poultry & Seafood Main Dishes
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
3
pounds whole broiler-fryer chicken (3 to 3 1/2
pounds)
6
4
3
medium carrots
medium stalk celery
medium baking potatoes (russet or Idaho) 8 to 10
ounces each
medium onions
tablespoons margarine or butter
tablespoon chopped fresh thyme
OR
3
2
1
1
teaspoon dried thyme leaves
Heat the oven to 375º. Rinse the chicken under cold water, and pat dry
with paper towels. Pat the inside of the chicken with paper towels. Fold
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