Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
557
Calories
41g
Protein
18g
Fat
58g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Artichoke | 1 medium (128g) | 60 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 chicken, about 4 lb.
- 6 Tbs. dry brine
- 2 Meyer lemons cut into 1/4-inch rings
- 4 artichokes, trimmed, outer leaves removed, quartered lengthwise
- 1 1/2 lb. Yukon Gold potatoes, cut into 1-inch wedges
- 4 garlic cloves, peeled and smashed
- 2 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 1/4 cup olive oil
- 2 Tbs. white wine
- 5 oz. black olives, pitted and quartered
- 1 Tbs. minced fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes