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    You are in: Home / Recipes / Mark Bittman's Roast Chicken Parts With Butter or Olive Oil (Plu Recipe
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    Mark Bittman's Roast Chicken Parts With Butter or Olive Oil (Plu

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    • on March 09, 2013

      This was a fantastic way to cook chicken pieces. It browned beautifully and was moist and delicious.

      We added thick cut onion slices, baby portabella mushrooms, and half an orange to the pan and the cooked orange was great for squeezing over the finished chicken. (We added the mushrooms and onions to our potatoes and gravy we had with the meal--great tasting!)

      We changed up the seasoning a bit--I made a mixture of olive oil and melted butter, and to that added a generous amount of Greek seasoning blend and some seasoning salt. We brushed it liberally under the skin and on the outside, then placed the chicken pieces into the oiled/heated roasting pan. Cooked according to directions. LOVED it!

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    Nutritional Facts for Mark Bittman's Roast Chicken Parts With Butter or Olive Oil (Plu

    Serving Size: 1 (231 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 840.7
     
    Calories from Fat 597
    71%
    Total Fat 66.4 g
    102%
    Saturated Fat 16.9 g
    84%
    Cholesterol 243.8 mg
    81%
    Sodium 227.3 mg
    9%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 57.2 g
    114%

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