Roast Chicken with Potatoes and Pumpkin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 7.8 μg | (13 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 40.7 mg | (339 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,493 mg | (37 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 515 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 chicken (1,2 kg)
- salt
- freshly ground peppers
- 5 Tbsps sunflower oil
- 400 grams Pumpkin (such as Butternuss or Hokkaido)
- 400 grams waxy potatoes
- 100 grams Jerusalem artichoke
- 4 garlic cloves
- 2 sprigs fresh rosemary
- sweet ground paprika
- hot ground paprika
Preparation steps
Rinse chicken and pat dry. Season with salt and pepper and brush with 2 tablespoons of sunflower oil. Place into an oiled roasting pan and roast in preheated oven at 180°C (approximately 350°F) for about 40 minutes.
Cut pumpkin into large pieces. Rinse potatoes, peel and quarter lengthwise. Scrub Jerusalem artichokes thoroughly with a brush under running water. Peel and halve garlic cloves. Rinse rosemary, shake dry and pluck off leaves. After 40 minutes, remove chicken from the oven and cut into pieces. Return to baking dish together with vegetables, drizzle with remaining oil and season with salt and pepper. Increase oven temperature to 200°C (approximately 400°F) and roast chicken and vegetables for 30 minutes more. Turn over vegetables in the middle of roasting and brush everything with oil occasionally. 10 minutes before the end of roasting, season chicken with paprika and add rosemary sprigs. Arrange echicken and vegetables in a large serving dish and serve.
