Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Apricot | 1 medium (35g) | 17 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Prune | not in our table | 0 |
| Seed | not in our table | 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
- olive oil cooking spray
- 2 whole boneless, skinless chicken breasts, about 8 ounces (480 g) each,
- halved
- 4 boneless, skinless chicken thighs, about 4 ounces (240 g) each
- 8 small red potatoes, about 1 pound (960 g) total, scrubbed and quartered
- 8 ounces (480 g) fresh mushrooms, quartered
- 1 large onion, 8 ounces (480 g), thinly sliced
- 4 cloves garlic, peeled and thinly sliced
- 8 dried apricot halves
- 8 dried pitted prunes
- ½ tablespoon (7.5 ml) crushed dried thyme
- ½ teaspoon (2.5 ml) crushed dried rosemary
- freshly ground pepper
- 1 tablespoon (15 ml) olive oil
- 1 small navel orange, washed and thinly sliced crosswise
- 1 large lemon, thinly sliced and seeds removed
Directions
Preheat oven to 375°F (190°C), gas mark 5.
Lightly coat a large baking pan with cooking spray.
Rinse chicken pieces; remove and discard any visible fat.
Pat chicken pieces dry with paper towels.
Arrange chicken in the prepared pan and surround with potatoes and mushrooms.
Scatter onion and garlic cover chicken and vegetables.
Sprinkle with thyme, rosemary, and pepper.
Drizzle the olive oil over all.
Arrange orange and lemon slices on top.
Cover the pan tightly with aluminum foil and bake for 45 minutes, uncovering the pan during the last 5 minutes of baking time.
Serve at once.