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|about 4 servings per container|
|Serving Size: 0.25 cup (60 g)|
|Amount Per Serving and/or % Daily Value*|
With white wine and lemon. Just add chicken. Serves 4+. Cooking Demo: redforkfoods.com. New American Table. A better way to roast chicken. This rosemary, garlic and lemon-spiked sauce transports roast chicken to the finest bistro. Simply brown the chicken in the oven, add the sauce and you're on your way. Serve with steamed potatoes or pasta to enjoy every drop of the amazing pan juices. No gluten or artificial ingredients. Call 800-509-4441 or visit www.redforkfood.com. Facebook.
Lemon Juice From Concentrate, Chablis Wine (May Contain Sulfites), Roasted Garlic, Roasted Onion, Expeller Pressed Canola Oil, Parsley, Salt, Extra Virgin Olive Oil, Xanthan Gum, Black Pepper, Rosemary, Thyme.
Pouch not intended for microwave.
Serves 4. Rosemary Roasted Chicken: 2 pounds bone-in, skin-on chicken pieces (such as breasts, legs, thighs) or boneless, skinless chicken thighs; 1 tablespoon olive oil; 1 pouch Red Fork Roasting Sauce. 1. Preheat oven to 400 degrees. Put chicken pieces in a single layer in 13 by 9-inch baking dish. Brush with oil. 2. Roast chicken until golden, about 40 minutes. If using boneless thighs, cook for 20 minutes. 3. Pour Sauce evenly over top. Return to oven until chicken juices run clear, about 10 minutes. Serve with pan juices.
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