Spanish Oven Baked Roast Chicken

1. Cover the bottom of a 10 X 18 X 2 1/2 inch oval clay cooking pan (or a comparable glass or ceramic pan) with the olive oil.

2. Place cut up chicken in pan skin side up.

3. Place a bay leaf and chunk of onion under each piece.

4. Dot chicken with butter pieces.

5. Mix together tomato sauce, wine vinegar, sherry and crushed garlic.

6. Pour mixture over chicken and sprinkle parsley on chicken.

7. Bake uncovered at 250 degrees for 4 t0 5 hours.

8. Baste frequently.

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Nutrient	Quantity
Total fats	55.085 g
Protein	7.3218 g
Carbohydrates	20.7436 g
Energy	599.8747 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4236 g
Water	159.5691 g
Aspartic acid	0.6533 g
Calcium, Ca	181.979 mg
Lutein + zeaxanthin	216.918 g
Fiber, total dietary	4.5904 g
Fatty acids, total saturated 22:0	0.0522 g
Carotene, beta	193.602 g
Niacin	2.0252 mg
Vitamin A, RAE	16.898 g
Arginine	0.9752 g
Riboflavin	0.1948 mg
Tocopherol, beta	0.0446 mg
Fatty acids, total saturated 20:1	0.1461 g
Glutamic acid	1.5283 g
Sodium, Na	37.2613 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5518 g
Total lipid (fat)	55.085 g
Manganese, Mn	0.8338 mg
Fructose	1.032 g
Proline	0.2766 g
Fatty acids, total saturated 16:0	5.9034 g
Sucrose	0.792 g
Choline, total	8.9679 mg
Sugars, total	3.5743 g
Serine	0.3418 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	1.4014 g
Vitamin B-6	0.3294 mg
Selenium, Se	2.5338 g
Ash	2.224 g
Fatty acids, total saturated 18:1 undifferentiated	34.2559 g
Pantothenic acid	0.4112 mg
Phenylalanine	0.3361 g
Copper, Cu	0.5751 mg
Betaine	0.1205 mg
Thiamin	0.455 mg
Methionine	0.191 g
Iron, Fe	1.9969 mg
Carbohydrate, by difference	20.7436 g
Phosphorus, P	280.3273 mg
Folate, total	50.826 g
Tocopherol, gamma	0.3562 mg
Alanine	0.3233 g
Valine	0.3654 g
Fatty acids, total saturated 18:2 undifferentiated	10.199 g
Glycine	0.4215 g
Glucose (dextrose)	1.576 g
Fatty acids, total saturated 14:0	0.0395 g
Zinc, Zn	1.7666 mg
Isoleucine	0.278 g
Fatty acids, total polyunsaturated	10.6292 g
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	0.4832 g
Tocotrienol, alpha	0.032 mg
Vitamin A, IU	343.162 IU
Folate, DFE	50.826 g
Tryptophan	0.1398 g
Vitamin C, total ascorbic acid	16.0523 mg
Phytosterols	101.695 mg
Fatty acids, total saturated 20:0	0.1677 g
Tyrosine	0.2503 g
Vitamin K (phylloquinone)	87.276 g
Fatty acids, total saturated	7.6608 g
Histidine	0.1877 g
Fatty acids, total monounsaturated	35.0105 g
Threonine	0.2667 g
Folate, food	50.826 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Vitamin E (alpha-tocopherol)	5.8683 mg
Magnesium, Mg	45.6367 mg
Lysine	0.2504 g
Potassium, K	353.677 mg
Cystine	0.1215 g
Fluoride, F	0.88 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0 cup	171	7.857	14.4
Garlic	5 cloves	22.35	4.959	0.075
Olive oil	3 tablespoons	358.02	0	40.5
Chicken	1	0	0	0
Onion	0.5	32	7.472	0.08
Bay leaf	6	0	0	0
Parsley	1 tablespoon	1.368	0.2405	0.03
Tomato Sauce	1 can	0	0	0
red wine vinegar	0.33 cup	15.1367	0.2151	0
sherry	0.33 cup	0	0	0