Oven Roasted Chicken with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 265 cal. | (13 %) | ||
| Protein | 11.4 g | (12 %) | ||
| Fat | 11.39 g | (10 %) | ||
| Carbohydrates | 27.4 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.37 g | (21 %) |
| Vitamin A | 173.09 mg | (21,636 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 0.99 mg | (8 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 6.62 mg | (55 %) | ||
| Vitamin B₆ | 0.51 mg | (36 %) | ||
| Folate | 64.5 μg | (22 %) | ||
| Pantothenic acid | 0.73 mg | (12 %) | ||
| Vitamin B₁₂ | 0.09 μg | (3 %) | ||
| Vitamin C | 42.36 mg | (45 %) | ||
| Potassium | 1,043.98 mg | (26 %) | ||
| Calcium | 79.33 mg | (8 %) | ||
| Magnesium | 58.13 mg | (19 %) | ||
| Iron | 2.24 mg | (15 %) | ||
| Zinc | 0.93 mg | (12 %) | ||
| Saturated fatty acids | 6.64 g | |||
| Cholesterol | 45.15 mg |
Ingredients
- Ingredients
- 300 grams new potatoes
- 4 shallots
- 2 garlic cloves
- 1 small Fennel bulb
- 1 small Zucchini
- ½ Eggplant
- 1 red Hungarian wax pepper
- 1 chicken (about 1.4 kg)
- salt
- peppers (freshly ground)
- 4 sprigs thyme
- olive oil (for oiling the dish)
- 50 grams butter
- 150 milliliters dry white wine
- 50 milliliters Vegetable broth
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse potatoes and cut into thick slices or chunks.
Peel shallots and cut into wedges. Peel garlic and cut into slices. Rinse fennel and cut into strips. Rinse and dry zucchini and eggplant. Cut into thick slices. Rinse, dry and remove seeds and ribs from wax pepper. Cut into rings.
Rinse chicken and pat dry. Season inside with salt and pepper. Stuff chicken cavity with half of onions and garlic and 3 branches of thyme. Secure the opening with toothpicks and place chicken breast-side down into oiled roasting pan. Melt butter and season with salt and pepper. Rub chicken with melted butter, reserving some butter for later use. Roast chicken in a preheated oven for about 30 minutes. Turn chicken over and baste breast with butter. Spread prepared vegetables around the chicken, season vegetables with salt and pepper. Combine remaining thyme sprig with wine and broth. Pour around vegetables and chicken and continue roasting for about 30 minutes more or until chicken becomes golden brown. Baste vegetables and chicken occasionally with butter. To serve, cut chicken into 4 pieces with poultry shears. Arrange chicken and vegetables on a platter and serve.
