Roast Chicken with Rosemary and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 589 cal. | (28 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 15.1 μg | (25 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 41.9 mg | (349 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,984 mg | (50 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 519 mg | |||
| Cholesterol | 183 mg | |||
| Complete sugar | 8 g |
Ingredients
Preparation steps
Peel carrots and parsnips, halve lengthwise. Scrub potatoes thoroughly and halve or quarter, depending on size. Peel garlic and halve lemon.
Rinse chicken and pat dry. Rub all around with melted butter. Season with salt and pepper. Set aside 1-2 sprigs of rosemary and pluck off leaves from remaining rosemary, chop finely.
Sprinkle chicken with chopped rosemary. Stuff with half a lemon and rosemary sprigs. Arrange vegetables and remaining lemon half in a roasting pan and drizzle with olive oil. Season with salt and pepper.
Arrange chicken, breast side up, on top of vegetables and roast in preheated oven at 180°C (approximately 350°F) for about 1 hour. Add a little water to the pan as needed. Baste chicken with cooking juices often. Remove from the oven and serve.
