Whole Chicken with Root Vegetables
(4 votes)
(4 votes)
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)
(Percentage of daily recommendation)
| Calorie | 1,177 kcal | (56 %) | ||
| Protein | 143.08 g | (146 %) | ||
| Fat | 46.98 g | (41 %) | ||
| Carbohydrates | 44.59 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.54 g | (25 %) |
more nutritional values
| Vitamin A | 1,475.52 mg | (184,440 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 1.68 mg | (14 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.58 mg | (53 %) | ||
| Niacin | 89.06 mg | (742 %) | ||
| Vitamin B₆ | 2.98 mg | (213 %) | ||
| Folate | 63.83 μg | (21 %) | ||
| Pantothenic acid | 4.45 mg | (74 %) | ||
| Biotin | 1.39 μg | (3 %) | ||
| Vitamin B₁₂ | 1.52 μg | (51 %) | ||
| Vitamin C | 54.65 mg | (58 %) | ||
| Potassium | 2,113.74 mg | (53 %) | ||
| Calcium | 152.44 mg | (15 %) | ||
| Magnesium | 168.8 mg | (56 %) | ||
| Iron | 7.61 mg | (51 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 4.99 mg | (62 %) | ||
| Saturated fatty acids | 14.25 g | |||
| Cholesterol | 404.03 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
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.
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