Roasted Chicken

0
Average: 0 (0 votes)
(0 votes)
Roasted Chicken
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
Calories:
870
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie870 cal.(41 %)
Protein114.15 g(116 %)
Fat41.75 g(36 %)
Carbohydrates1.81 g(1 %)
Sugar added0 g(0 %)
Roughage0.33 g(1 %)
Vitamin A304.81 mg(38,101 %)
Vitamin D0 μg(0 %)
Vitamin E0.4 mg(3 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.68 mg(62 %)
Niacin58.06 mg(484 %)
Vitamin B₆1.87 mg(134 %)
Folate38.31 μg(13 %)
Pantothenic acid4.46 mg(74 %)
Vitamin B₁₂1.34 μg(45 %)
Vitamin C13.3 mg(14 %)
Potassium1,097.53 mg(27 %)
Calcium73.5 mg(7 %)
Magnesium100.54 mg(34 %)
Iron6.45 mg(43 %)
Zinc7.01 mg(88 %)
Saturated fatty acids15.39 g
Cholesterol371.38 mg

Ingredients

for
4
Ingredients
1 Roasted Chicken (1.2 kg)
½ bunch Soup vegetables
1 bunch parsley
1 Tbsp butter
l Chicken broth (prepared)
3 Tbsps butter
salt
peppers
ground paprika
How healthy are the main ingredients?
parsleysalt

Preparation steps

1.

Chop soup vegetables. Rinse chicken, pat dry and rub with salt, pepper and paprika. Stuff cavity with parsley and 1 tablespoon butter.

2.

Place soup vegetables in the oven drip pan (or broiler pan). Add chicken broth, and top with a roasting rack. Place chicken on roasting rack and brush with melted butter. Bake at 200°C (approximately 400°F), occasionally brushing with butter, about 45 minutes.

3.

Remove chicken from pan and pour any juices from the cavity into a saucepan. Pour juices from the drip pan into the saucepan as well, along with soup vegetables. Bring to a boil and cook until slightly reduced. Strain through a sieve and serve juices with chicken.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks