Chicken with Oven-Roasted Vegetables

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Chicken with Oven-Roasted Vegetables
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
264
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie264 cal.(13 %)
Protein13.95 g(14 %)
Fat4.8 g(4 %)
Carbohydrates47.27 g(32 %)
Sugar added0 g(0 %)
Roughage7.75 g(26 %)
Vitamin A1,389.16 mg(173,645 %)
Vitamin D0.02 μg(0 %)
Vitamin E0.76 mg(6 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.12 mg(11 %)
Niacin6.58 mg(55 %)
Vitamin B₆0.51 mg(36 %)
Folate45.65 μg(15 %)
Pantothenic acid0.49 mg(8 %)
Biotin2.63 μg(6 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C47.85 mg(50 %)
Potassium1,063.04 mg(27 %)
Calcium94 mg(9 %)
Magnesium52.27 mg(17 %)
Iron2.35 mg(16 %)
Iodine1.5 μg(1 %)
Zinc0.86 mg(11 %)
Saturated fatty acids0.8 g
Cholesterol20.39 mg

Ingredients

for
4
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
How healthy are the main ingredients?
potatothymeparsleyonioncarrotsalt

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F) convection/ 220°C (approximately 400°F) convention.

2.

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.

3.

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.

4.

Remove from the oven, remove the kitchen string, season and serve with the vegetables.