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Roasted Chicken
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Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
Calories:
870
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 870 cal. | (41 %) | ||
Protein | 114.15 g | (116 %) | ||
Fat | 41.75 g | (36 %) | ||
Carbohydrates | 1.81 g | (1 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 0.33 g | (1 %) |
more nutritional values
Vitamin A | 304.81 mg | (38,101 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 0.4 mg | (3 %) | ||
Vitamin B₁ | 0.29 mg | (29 %) | ||
Vitamin B₂ | 0.68 mg | (62 %) | ||
Niacin | 58.06 mg | (484 %) | ||
Vitamin B₆ | 1.87 mg | (134 %) | ||
Folate | 38.31 μg | (13 %) | ||
Pantothenic acid | 4.46 mg | (74 %) | ||
Vitamin B₁₂ | 1.34 μg | (45 %) | ||
Vitamin C | 13.3 mg | (14 %) | ||
Potassium | 1,097.53 mg | (27 %) | ||
Calcium | 73.5 mg | (7 %) | ||
Magnesium | 100.54 mg | (34 %) | ||
Iron | 6.45 mg | (43 %) | ||
Zinc | 7.01 mg | (88 %) | ||
Saturated fatty acids | 15.39 g | |||
Cholesterol | 371.38 mg |
Author of this recipe:

EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Roasted Chicken (1.2 kg)
- ½ bunch Soup vegetables
- 1 bunch parsley
- 1 Tbsp butter
- ⅛ l Chicken broth (prepared)
- 3 Tbsps butter
- salt
- peppers
- ground paprika
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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.
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