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Roasted Chicken with Fennel, Carrots, & Dried Plums
JESSICA LEVINSON14Ingredients
70Minutes
320Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. carrots (peeled, halved lengthwise, and cut into 1/2-inch chunks, ~3 cups)
- 1 fennel bulb (large, sliced, ~3 cups)
- 2 onions (sliced into half moons)
- 3 Tbsp. olive oil (divided)
- 1 Tbsp. fresh rosemary (chopped, or 1 teaspoon dried)
- 1 tsp. marjoram (dried)
- 1 tsp. chili powder
- 2 bone-in chicken breasts (2.5-3 pounds total)
- 1 Tbsp. lemon juice
- 2 cloves garlic (chopped)
- 3/4 cup dry white wine (or low-sodium chicken broth, divided)
- kosher salt
- freshly ground pepper
- 1 cup dried plums (prunes, chopped)
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium390mg16% |
| Potassium1070mg31% |
| Protein15g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber8g32% |
| Sugars12g |
| Vitamin A390% |
| Vitamin C35% |
| Calcium10% |
| Iron10% |
* 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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