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Herbes de Provence Roasted Chicken with Lemon and Garlic and Fennel-Stewed Lentils


Herbes de Provence Roasted Chicken with Lemon and Garlic and Fennel-Stewed Lentils Recipe

Ingredients:
  • 1 (3- to 4-pound) roasting chicken
  • Salt and freshly ground black pepper
  • Extra-virgin olive oil
  • ¼ cup herbes de Provence
  • 1 lemon, cut into eighths
  • 8 garlic cloves, smashed
  • 3 tablespoons vegetable oil
  • 1 medium onion, diced
  • ½ pound carrots, peeled and diced
  • 1 small fennel bulb (½ to ¾ pound), bottom and core removed and thinly sliced
  • 3 cups reduced-sodium chicken stock
  • 2 bay leaves
  • 1½ cups small green lentils
  • Salt and freshly ground black pepper
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 616kcal (31%)
Total Fat 32g (49%)
Saturated Fat 7g (35%)
Cholesterol 104mg (35%)
Total Carbohydrate 43g
Dietary Fiber 19g
Sugars 4g
Protein 42g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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