Biggest Book of Diabetic Recipes
Better Homes and Gardens
[cooked-sharing]
In a small bowl combine rosemary, salt, and pepper. Sprinkle rosemary mixture evenly over chicken pieces; rub in with your fingers. Place chicken pieces, bone sides up, in a lightly greased 3x9x2-inch baking pan.
In a small bowl combine oil, lemon peel, lemon juice, and garlic; drizzle over chicken.
Bake in a 425° oven for 20 minutes. Turn chicken pieces bone sides down; spoon pan juices over chicken.
Bake 15 to 20 minutes more or until chicken is no longer pink (170°F for breasts; 180°F for thighs and drumsticks).
Exchanges:
3 1/2 Very Lean Meat
1 1/2 Fat
16 servings
6 Servings
- Amount per serving
- Calories184
- % Daily Value *
- Total Fat 8g11%
- Cholesterol 77mg26%
- Sodium 457mg20%
- Total Carbohydrate 1g1%
- Dietary Fiber 0g
- Protein 25g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
In a small bowl combine rosemary, salt, and pepper. Sprinkle rosemary mixture evenly over chicken pieces; rub in with your fingers. Place chicken pieces, bone sides up, in a lightly greased 3x9x2-inch baking pan.
In a small bowl combine oil, lemon peel, lemon juice, and garlic; drizzle over chicken.
Bake in a 425° oven for 20 minutes. Turn chicken pieces bone sides down; spoon pan juices over chicken.
Bake 15 to 20 minutes more or until chicken is no longer pink (170°F for breasts; 180°F for thighs and drumsticks).
Notes
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