Herb-Butter Roasted Chicken
Creamy Mashed Carrots
Ingredients
- 6 chicken leg quarters
- 3 Tbsp butter, softened
- 1½ Tbsp Old Bay seasoning, divided
- 2 (12-oz) pkg broccoli-cauliflower medley
- 2 Tbsp olive oil
Instructions
- Preheat oven to 375ºF. Arrange chicken on a large rimmed baking sheet. Combine butter and 1 Tbsp seasoning; rub over chicken. Bake 20 minutes.
- Meanwhile, toss together broccoli medley, oil, and ½ Tbsp seasoning on a second large baking sheet.
- Increase oven temperature 450ºF. Bake chicken and broccoli 15 minutes or until chicken is browned and vegetables are tender.
Side Dish Ingredients
- 2 lb baby carrots
- 2 Tbsp butter
- ½ tsp salt
- ¼ tsp pepper
- ¾ cup milk
Side Dish Instructions
- Bring carrots and water to cover to a boil in a large saucepan; cook 15 minutes or until tender.
- Drain and return pot to medium heat; add butter, salt, and pepper.
- Mash with a potato masher until creamy and thoroughly heated. Add milk, 1 Tbsp at a time, until desired consistency.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
510
|
102
|
612
|
| Fat (g) | 37 | 5 | 42 |
| Sat. Fat (g) | 12 | 3 | 15 |
| Protein (g) | 36 | 2 | 38 |
| Carb (g) | 6 | 14 | 20 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 528 | 358 | 886 |
Low Carb Meal Plan
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