INGREDIENTS
1 serving
vegetables
1 inch
asparagus
1 serving
onions
1 serving
beets
1/2 inch
parsnips
1 serving
broccoli
1 inch
peppers
1 serving
brussels sprouts
1 1/2 lbs
potatoes
1/2 inch
carrots
1 inch
potatoes
1 serving
cauliflower
1 serving
potatoes
1 serving
corn on the cob
1/2 inch
squash
1 1/2 inches
eggplant
1 serving
sweet potato
1 serving
fennel
1 serving
tomatoes
1 serving
green beans
1 halves
tomatoes
1 serving
kale leaves
1/2 inch
zucchini
1/4 inch
mushrooms
1 serving
chicken
1 1/4 lbs
breasts
1 3/4 lbs
legs
4 ozs
breasts
2 lbs
wings
2 1/2 lbs
drumsticks
2 lbs
game hen
2 lbs
thighs
1 serving
chicken
1 1/2 lbs
thighs
1 serving
tenders
1 serving
temp
1 serving
time
1 serving
temp
1 serving
time
400
°f
5
400
°f
10
400
°f
40
380
°f
15
400
°f
6
400
°f
15
380
°f
15
400
°f
15
380
°f
15
400
°f
12
400
°f
12
400
°f
40
390
°f
6
400
°f
12
400
°f
15
380
°f
30
to 35
370
°f
15
400
°f
4
400
°f
5
350
°f
10
250
°f
12
400
°f
12
400
°f
5
1 serving
temp
1 serving
time
1 serving
temp
1 serving
time
370
°f
25
380
°f
30
380
°f
12
400
°f
12
370
°f
20
390
°f
20
380
°f
22
360
°f
75
380
°f
18
to 20
360
°f
8
to 10