Roast Chicken with Potatoes and Pumpkin

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Roast Chicken with Potatoes and Pumpkin
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Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
479
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie479 cal.(23 %)
Protein63 g(64 %)
Fat15 g(13 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage6.5 g(22 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E9.5 mg(79 %)
Vitamin K7.8 μg(13 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin40.7 mg(339 %)
Vitamin B₆1.6 mg(114 %)
Folate83 μg(28 %)
Pantothenic acid2.9 mg(48 %)
Biotin5.9 μg(13 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C32 mg(34 %)
Potassium1,493 mg(37 %)
Calcium73 mg(7 %)
Magnesium105 mg(35 %)
Iron5.5 mg(37 %)
Iodine6 μg(3 %)
Zinc3.3 mg(41 %)
Saturated fatty acids1.9 g
Uric acid515 mg
Cholesterol155 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
1 chicken (1,2 kg)
salt
freshly ground peppers
5 Tbsps sunflower oil
400 grams Pumpkin (such as Butternuss or Hokkaido)
400 grams waxy potatoes
100 grams Jerusalem artichoke
4 garlic cloves
2 sprigs fresh rosemary
sweet ground paprika
hot ground paprika
How healthy are the main ingredients?
Pumpkinpotatorosemarychickensaltgarlic clove

Preparation steps

1.
Preheat the oven to 180 ° C upper and lower heat.
2.

Rinse chicken and pat dry. Season with salt and pepper and brush with 2 tablespoons of sunflower oil. Place into an oiled roasting pan and roast in preheated oven at 180°C (approximately 350°F) for about 40 minutes.

3.

Cut pumpkin into large pieces. Rinse potatoes, peel and quarter lengthwise. Scrub Jerusalem artichokes thoroughly with a brush under running water. Peel and halve garlic cloves. Rinse rosemary, shake dry and pluck off leaves. After 40 minutes, remove chicken from the oven and cut into pieces. Return to baking dish together with vegetables, drizzle with remaining oil and season with salt and pepper. Increase oven temperature to 200°C (approximately 400°F) and roast chicken and vegetables for 30 minutes more. Turn over vegetables in the middle of roasting and brush everything with oil occasionally. 10 minutes before the end of roasting, season chicken with paprika and add rosemary sprigs. Arrange echicken and vegetables in a large serving dish and serve.