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Roasted Chicken Thighs with Fennel and Tomatoes
THE COOKING BRIDE11Ingredients
45Minutes
1020Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 skinless chicken thighs
- 2 Tbsp. olive oil
- 4 medium tomatoes (chopped)
- 1 fennel bulb (cut into wedges)
- 4 garlic cloves (diced)
- 1 Tbsp. tomato paste
- 1 cup low sodium chicken stock
- 1 Tbsp. fresh basil (chopped, 1 ½ teaspoons dried)
- 2 tsp. fresh oregano (chopped, 1 teaspoon dried)
- salt
- pepper
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NutritionView More
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1020Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1020Calories from Fat640 |
| % DAILY VALUE |
| Total Fat71g109% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol355mg118% |
| Sodium600mg25% |
| Potassium1490mg43% |
| Protein75g |
| Calories from Fat640 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber4g16% |
| Sugars4g |
| Vitamin A35% |
| Vitamin C60% |
| Calcium10% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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