<strong>Biggest Book of Diabetic Recipes</strong>
<em>Better Homes and Gardens</em>
[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
Serving Size 6 Servings
Servings 16
- Amount Per Serving
- Calories 184
- % Daily Value *
- Total Fat 8g13%
- Cholesterol 77mg26%
- Sodium 457mg20%
- Total Carbohydrate 1g1%
- Dietary Fiber 0g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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).
Let's Get Started
Here’s the best part: getting started is simple, fast and easy!
We’ll coordinate your medical supply needs with your doctor and insurance company to ensure you receive what you need, when you need it. It’s that easy!
Simply sign up today and we'll do the rest.
If you have any questions, you can always call 1-877-840-8218.