(Percentage of daily recommendation)
|Calorie||369 kcal||(18 %)|
|Protein||11.18 g||(11 %)|
|Fat||25.45 g||(22 %)|
|Carbohydrates||30.57 g||(20 %)|
|Sugar added||0 g||(0 %)|
|Roughage||4.93 g||(16 %)|
|Vitamin A||1,317.05 mg||(164,631 %)|
|Vitamin D||0.02 μg||(0 %)|
|Vitamin E||0.06 mg||(1 %)|
|Vitamin B₁||0.12 mg||(12 %)|
|Vitamin B₂||0.05 mg||(5 %)|
|Niacin||5.66 mg||(47 %)|
|Vitamin B₆||0.32 mg||(23 %)|
|Folate||24.01 μg||(8 %)|
|Pantothenic acid||0.23 mg||(4 %)|
|Vitamin B₁₂||0.07 μg||(2 %)|
|Vitamin C||29.42 mg||(31 %)|
|Potassium||683.69 mg||(17 %)|
|Calcium||49.53 mg||(5 %)|
|Magnesium||29.08 mg||(10 %)|
|Iron||1.35 mg||(9 %)|
|Zinc||0.5 mg||(6 %)|
|Saturated fatty acids||3.55 g|
Preheat the oven to 200°C (approximately 400ºF).
Separate the garlic cloves from the bulb. Peel and finely chop two cloves and crush the rest. Rinse the rosemary sprigs and pat dry. Remove the needles from the stalks and chop them finely. Mix 2 tablespoons of olive oil with the chopped garlic, chopped rosemary and paprika.
Rinse the chicken inside and out and pat dry. Season with salt and pepper and cover with the marinade.
Place the chicken in a roasting pan with 3 tablespoons of oil. Add the crushed garlic and the rosemary stalks. Roast for 60-80 minutes until crispy. Baste with the juices and extra olive oil during cooking.
Meanwhile, rinse the potatoes and carrots and peel both if desired.
After the chicken has been cooking for about 30 minutes, mix the vegetables with the garlic and oil in the roasting pan.
Remove the roasted chicken from the oven and allow to cool briefly before serving.