Baked chicken and sweet potatoes sprinkled with herbs – delicious dinner ready in a little over an hour.
Sage and Rosemary Roast Chicken
- Prep Time 15 min
- Total 1 hr 45 min
- Ingredients 7
- Servings 4
Ingredients
- 3 to 3 1/2 lb. cut-up or quartered frying chicken
- 4 medium baking potatoes, unpeeled, quartered
- 1 bunch (about 8) green onions, trimmed, cut into 2-inch pieces
- 1/2 teaspoon dried sage leaves
- 1/2 teaspoon dried rosemary leaves, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
Instructions
-
Step1Heat oven to 375°F. Arrange chicken, potatoes and onions in ungreased 13x9-inch (3-quart) baking dish. Sprinkle with sage, rosemary, salt and pepper.
-
Step2Bake at 375°F. for 1 1/4 to 1 1/2 hours, or until chicken is fork-tender, its juices run clear, and potatoes are tender.
Nutrition
590
Calories
21g
Total Fat
48g
Protein
53g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 590
- Calories from Fat
- 190
- Total Fat
- 21g
- 32%
- Saturated Fat
- 6g
- 30%
- Cholesterol
- 135mg
- 45%
- Sodium
- 280mg
- 12%
- Total Carbohydrate
- 53g
- 18%
- Dietary Fiber
- 6g
- 24%
- Sugars
- 3g
- Protein
- 48g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 35%
- 35%
- Calcium
- 6%
- 6%
- Iron
- 30%
- 30%
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 5 1/2 Lean Meat; 1 Fat;Tips from the
Pillsbury Kitchens
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