Chicken Thighs, Rosemary-mustard Lc-2.8/scondiment- mustard, meat- chicken 3 tbs sour cream 3 tbs Dijon mustard 1 tsp rosemary, dried; crushed 1/4 tsp pepper, white 8 each (03 oz) chicken thighs, bnls, sknls; (~2 lb) Mix all ingredients except chicken in large glass or plastic dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 3 hours but no longer than 24 hours. Heat oven to 400º. Spray rectangular pan, 13 × 9 × 2 inches, with nonstick cooking spray. Place chicken in pan. Bake uncovered about 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. NYC Nutrition Analysis (per serving or yield unit): water=136.6 g; calories=238.1; protein=33.79 g; total fat=8.96 g; carbohydrate=2.99 g; dietary fiber=0.16 g; ash=1.72 g; calcium=33.47 mg; phosphorus=295.4 mg; iron=1.88 mg; sodium=422.2 mg; potassium=411.2 mg; magnesium=42.77 mg; zinc=3.29 mg; copper=0.12 mg; manganese=0.05 mg; vitamin A=204.3 IU; vitamin E=0.61 mg ATE; thiamin=0.13 mg; riboflavin=0.34 mg; niacin=10.77 mg; pantothenic acid=2.14 mg; vitamin B6=0.57 mg; folate=19.03 ug; vitamin B12=0.63 ug; vitamin C=5.57 mg; saturated fat=3.13 g; monounsaturated fat=2.72 g; polyunsaturated fat=1.74 g; cholesterol=146 mg; selenium=23.22 ug; refuse=37.99%; %cal as carb:prot:fat=5:59:35; WW Pts=5.5; (complete analysis) |
