Classic Roast Chicken with Zucchini and Peppers

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Classic Roast Chicken with Zucchini and Peppers
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
816
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie816 kcal(39 %)
Protein120.11 g(123 %)
Fat26.82 g(23 %)
Carbohydrates18.96 g(13 %)
Sugar added0 g(0 %)
Roughage4.55 g(15 %)
Vitamin A165.1 mg(20,638 %)
Vitamin D0.38 μg(2 %)
Vitamin E1.87 mg(16 %)
Vitamin B₁0.42 mg(42 %)
Vitamin B₂0.58 mg(53 %)
Niacin76.03 mg(634 %)
Vitamin B₆2.74 mg(196 %)
Folate75.33 μg(25 %)
Pantothenic acid4.09 mg(68 %)
Biotin6.4 μg(14 %)
Vitamin B₁₂1.29 μg(43 %)
Vitamin C82.36 mg(87 %)
Potassium1,646.24 mg(41 %)
Calcium113.06 mg(11 %)
Magnesium150.87 mg(50 %)
Iron4.89 mg(33 %)
Iodine2.84 μg(1 %)
Zinc4.46 mg(56 %)
Saturated fatty acids8.49 g
Cholesterol334.55 mg

Ingredients

for
4
Ingredients
53 ounces whole chicken (giblets removed)
2 tablespoons unsalted butter (melted)
salt (to taste)
freshly ground Black pepper (to taste)
1 large onion (peeled and scored)
For Vegetables
2 medium zucchini (trimmed and sliced)
2 red Bell pepper (trimmed; cored and cut into thick strips)
2 onions (peeled and quartered)
2 tomatoes (rinsed; trimmed and quartered)
2 tablespoons olive oil
1 clove garlic (minced)
1 teaspoon dried Italian seasoning
salt (to taste)
freshly ground Black pepper (to taste)
How healthy are the main ingredients?
chickenolive oilgarlicsaltonionzucchini

Preparation steps

1.
Preheat the oven to 190°C | 375F | gas 5. Rinse the chicken inside and out, and pat dry with paper towels.
2.
Brush the chicken with melted butter and season to taste with salt and pepper, including the cavity.
3.
Place the scored onion in the cavity.
4.
Place the chicken in a roasting pan and place in preheated oven. Roast for 25 minutes per pound or until internal temperature reaches 165º F and juices run clear. Remove chicken from the oven and transfer to a cutting board and let rest for 15 minutes.
5.
Carve and serve with roasted vegetables.
6.
For Vegetables:
7.
Prepare the vegetables for roasting.
8.
In a small bowl, combine oil, garlic, Italian seasoning, salt and pepper, whisking to blend. Toss the vegetables in the oil mixture to coat.
9.
Arrange the vegetables in a single layer on a baking sheet. Fifteen minutes before the chicken is done, bake for 25 to 30 minutes or until golden, turning half way through the roasting process. Serve with chicken.