Healthy Mediterranean Food
Whole Chicken with Parsnips
(3 votes)
(3 votes)
Whole Chicken with Parsnips - Healthy and easy!
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
639
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 639 cal. | (30 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 12.9 μg | (22 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 42.2 mg | (352 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 2,045 mg | (51 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 522 mg | |||
| Cholesterol | 186 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 ozs butter (softened)
- 1 medium chicken
- 2 Tbsps chopped rosemary
- 1 lemon (halved)
- 3 Tbsps vegetable oil
- 2 large carrots (peeled and sliced lengthways)
- 4 small Parsnips (peeled and sliced lengthways)
- 6 new potatoes (scrubbed and sliced lengthways)
- 12 cloves garlic cloves (in their skins)
- rosemary (to garnish)
Preparation
Kitchen utensils
1 Measuring cups, 1 Small pot, 1 Cutting board, 1 Small knife, 1 Kitchen scale, 1 Mixing bowl, 1 Wooden spoon, 1 Tablespoon, 1 Hand mixer, 1 Kitchen towel, 1 großer flacher Pot mit Deckel, 1 Pot, 1 Slotted spoon
Preparation steps
1.
Heat the oven to 200ºC / 400ºF
2.
Rub the butter all over the chicken and sprinkle with salt and pepper. Scatter over half the rosemary leaves and put the remaining in the cavity along with the 2 lemon halves.
3.
Heat the oil in a roasting pan over a medium flame and add the vegetables, stirring so they are coated with the oil.
4.
Place the chicken in the middle of the pan and roast in the oven for 20 minutes. Baste the meat, turn the vegetables and turn the heat down to 180º.
5.
Roast for a further 30 minutes then baste again and add the garlic to the pan. Return to the oven and roast for another 30 minutes or until the meat juices run clear.
6.
Serve garnished with rosemary sprigs.
