Chicken with Oven-Roasted Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 13.95 g | (14 %) | ||
| Fat | 4.8 g | (4 %) | ||
| Carbohydrates | 47.27 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.75 g | (26 %) |
| Vitamin A | 1,389.16 mg | (173,645 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 0.76 mg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 6.58 mg | (55 %) | ||
| Vitamin B₆ | 0.51 mg | (36 %) | ||
| Folate | 45.65 μg | (15 %) | ||
| Pantothenic acid | 0.49 mg | (8 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 0.07 μg | (2 %) | ||
| Vitamin C | 47.85 mg | (50 %) | ||
| Potassium | 1,063.04 mg | (27 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 52.27 mg | (17 %) | ||
| Iron | 2.35 mg | (16 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 0.86 mg | (11 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Cholesterol | 20.39 mg |
Ingredients
- Ingredients
- 2 onions
- 600 grams small, waxy potatoes
- 200 grams Celery root
- 4 young carrots (with tops)
- 1 Tbsp vegetable oil
- salt
- freshly ground peppers
- 1 chicken (approximately 1.4 kg)
- 3 sprigs parsley
- 1 tsp sweet ground paprika
- 400 milliliters Chicken broth
- 1 handful thyme
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection/ 220°C (approximately 400°F) convention.
Peel the onions, potatoes and celery, dice the celery, halve or quarter the onions and also halve the potatoes. Rinse the carrots and leave some greenery. Grease deep baking pan with oil and add the vegetables. Season with salt and pepper and place a wire rack on top.
Rinse the chicken, pat dry and season the inside with salt and pepper. Fill with the cavity with parsley and tie with kitchen string. Rub the outside with salt, pepper and paprika and place breast side down on the rack. Roast in the oven for about 20 minutes. Then pour in the broth iover the chicken onto the vegetables. Bake about 20 more minutes in the oven. Baste the chicken with the broth while cooking. Sprinkle the vegetables with thyme then turn the chicken and cook for about 30 minutes with the breast side up until done. Baste with pan drippings and add water as needed.
Remove from the oven, remove the kitchen string, season and serve with the vegetables.
