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Nutrition Facts
Serving Size 363 g
(Approx. 4 Servings)
Amount Per Serving
Calories 520 Calories From Fat 270
% Daily Value*
Total Fat 30 g 46%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 90 mg 30%
Sodium 670 mg 28%
Total Carbohydrate 28 g 9%
Dietary Fiber 5 g 20%
Sugars 2 g
Protein 34 g
Vitamin A 20% Iron 20%
Vitamin C 80% Calcium 10%
*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.
Weeknight Roasted Chicken
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 h 15 m
4  People


Recipe makes 4 Servings

4 Lb whole chicken, giblets and spine removed
1 Lb whole fresh okra
1 Lb Yukon Gold potatoes, washed, and cut in half
1/4 cup(s) olive oil
1 Tbsp H-E-B Creole Seasoning, as needed
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Preheat oven to 425ºF.
To remove the spine: take a pair of kitchen shears/scissors and cut along side of the spine, start from the neck and cut towards the bottom of the bird. Use caution as you are cutting and cut down the spine through the ribs. Do the same for the other side of the spine until you have cut it out.
Place vegetables in the bottom of the roasting pan followed by the cut chicken. Drizzle the entire roasting pan with olive oil then season generously with seasoning.
Place roasting pan in oven for 45 minutes to 1 hour or until chicken reaches an internal temperature of 165ºF.
To serve, cut chicken into pieces and serve with potatoes and okra.
Chef's Note: Brussels sprouts can be substituted for okra.


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