Roast Chicken with Rosemary and Vegetables

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Roast Chicken with Rosemary and Vegetables
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
475
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie475 kcal(23 %)
Protein15.78 g(16 %)
Fat18.48 g(16 %)
Carbohydrates72.11 g(48 %)
Sugar added0 g(0 %)
Roughage11.89 g(40 %)
Vitamin A768.04 mg(96,005 %)
Vitamin D0.02 μg(0 %)
Vitamin E1.91 mg(16 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.16 mg(15 %)
Niacin7.87 mg(66 %)
Vitamin B₆0.61 mg(44 %)
Folate129.5 μg(43 %)
Pantothenic acid1.16 mg(19 %)
Vitamin B₁₂0.09 μg(3 %)
Vitamin C72.33 mg(76 %)
Potassium1,730.1 mg(43 %)
Calcium118.01 mg(12 %)
Magnesium89.72 mg(30 %)
Iron2.98 mg(20 %)
Zinc1.12 mg(14 %)
Saturated fatty acids7.58 g
Cholesterol45.15 mg

Ingredients

for
4
Ingredients
2
4
small Parsnips
6
3
1
organic Lemon
1
Chicken (1,2 kg)
50 grams
freshly ground Pepper
3 sprigs
2 tablespoons
Rosemary (for garnishing)

Preparation steps

1.

Peel carrots and parsnips, halve lengthwise. Scrub potatoes thoroughly and halve or quarter, depending on size. Peel garlic and halve lemon. 

2.

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.

3.

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.

4.

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.