Roasted Chicken and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 531 cal. | (25 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 20.7 μg | (35 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 43.8 mg | (365 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 1,853 mg | (46 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 527 mg | |||
| Cholesterol | 183 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 chicken (1.2 kg or approximately 2.5 lbs)
- 500 grams shallots
- 2 garlic cloves
- 1 yellow Zucchini
- 1 red Bell pepper
- 400 grams small potatoes
- 150 grams button Mushroom
- 1 Tbsp vegetable oil
- salt
- freshly ground peppers
- 50 grams melted butter
- 150 milliliters dry white wine
- 1 tsp ground paprika
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the chicken thoroughly inside and out, and pat dry. Peel the shallots and garlic. Rinse and slice the zucchini. Rinse the pepper and cut into pieces. Peel the potatoes and clean the mushrooms. Place all the vegetables in a roasting pan or baking dish. Drizzle with vegetable oil and season with salt and pepper.
Season the chicken inside and out with salt and pepper, brush with melted butter and place in the pan, over the vegetables. Add the wine to the pan and roast for 1 hour in the preheated oven. Add a little water to the pan as needed, and baste the chicken from time to time. Turn the vegetables occasionally. Mix the paprika with the remaining butter and brush the chicken with it during the last 10 minutes of roasting. If necessary, increase the temperature slightly to brown the skin.
Season and serve with the pan gravy.
