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Nutrition Facts
Serving Size 293 g
(Approx. 8 Servings)
Amount Per Serving
Calories 670 Calories From Fat 240
% Daily Value*
Total Fat 26 g 40%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 130 mg 43%
Sodium 190 mg 8%
Total Carbohydrate 57 g 19%
Dietary Fiber 3 g 12%
Sugars 1 g
Protein 46 g
Vitamin A 60% Iron 15%
Vitamin C 6% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Easy Chicken Over Rice
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
8  People


Recipe makes 8 Servings

1 Lb fryer chicken
3 Tbsp Central Market Herbs de Provence, divided
2 garlic cloves
2 carrots, peeled and chopped into 2-inch pieces
3 celery, chopped into 2-inch pieces
1/2 white onion, peeled, root end removed
1/2 lemon, juiced
2 Tbsp extra virgin olive oil, divided
1/8 Tsp salt
1/8 Tsp pepper
3 cup(s) H-E-B Jasmine Rice, cooked
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Heat oven to 350°F.
Using your fingers, loosen skin over chicken breast. Place 1 tablespoon herb de Provence under the skin.
Place garlic, carrots, celery, onion, 1 tablespoon herb de Provence, lemon juice, and lemon half into bird's cavity. Place in roasting pan or Cocinaware Dutch oven.
Brush bird with oil; sprinkle with remaining herbes de Provence and salt and pepper.
Bake until chicken reaches an internal temperature of 165°F, about 45 minutes (depending on weight).
Serve on platter over rice.



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