Whole Chicken with Root Vegetables

5
Average: 5 (4 votes)
(4 votes)
Whole Chicken with Root Vegetables
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Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
1177
calories
Calories

Healthy, because

Even smarter

Nutritional values

This classic dish is rich in lean protein as well as vitamins and minerals from the root vegetables.

Serve this chicken with a simple side salad.

1 serving contains
(Percentage of daily recommendation)
Calorie1,177 kcal(56 %)
Protein143.08 g(146 %)
Fat46.98 g(41 %)
Carbohydrates44.59 g(30 %)
Sugar added0 g(0 %)
Roughage7.54 g(25 %)
Vitamin A1,475.52 mg(184,440 %)
Vitamin D0.44 μg(2 %)
Vitamin E1.68 mg(14 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.58 mg(53 %)
Niacin89.06 mg(742 %)
Vitamin B₆2.98 mg(213 %)
Folate63.83 μg(21 %)
Pantothenic acid4.45 mg(74 %)
Biotin1.39 μg(3 %)
Vitamin B₁₂1.52 μg(51 %)
Vitamin C54.65 mg(58 %)
Potassium2,113.74 mg(53 %)
Calcium152.44 mg(15 %)
Magnesium168.8 mg(56 %)
Iron7.61 mg(51 %)
Iodine0.75 μg(0 %)
Zinc4.99 mg(62 %)
Saturated fatty acids14.25 g
Cholesterol404.03 mg

Ingredients

for
4
Ingredients
2 cloves
garlic (chopped)
2
small Turnip (cut into wedges)
1
small Rutabaga (cut into wedges)
4
carrots (thickly sliced)
1
small onion (quartered)
4
potatoes (peeled and cut into chunks)
0.333 cup
1 tablespoon
4 pounds
¼ cup
How healthy are the main ingredients?
garlicTurnipcarrotonionpotatosalt

Preparation steps

1.

Heat the oven to 400°F.

2.
Put all the vegetables, garlic and sesame seeds into a large bowl. Mix with 3 tablespoons of the oil and season to taste with salt and pepper.
3.
Spread out the vegetables in a large roasting-tin.
4.
Rub the remaining oil all over the chicken and season generously with salt and pepper.
5.
Make a 'nest' in the centre of the vegetables and place the chicken in it. Rub the butter all over the chicken breast.
6.
Put the tin in the oven and roast for about 1 1/2-1 3/4 hours until the vegetables are tender and the chicken is cooked. To test if the chicken is cooked -insert a skewer or knife into the chicken where the leg joins the body - the juices should run clear with no trace of pink. If necessary, return the chicken to the oven for more roasting, checking it every 5 minutes.
7.
Transfer the chicken to a carving board and let it rest for 20 minutes.
8.
Just before serving, put the tin of vegetables over a medium heat and reheat, turning the vegetables and glazing them with the pan juices.
9.
Cut the chicken into serving pieces and serve with the vegetables.