Roasted Chicken and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 654 cal. | (31 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 50 μg | (83 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 42.1 mg | (351 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 2,049 mg | (51 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 530 mg | |||
| Cholesterol | 199 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 1 chicken (about 2 kg)
- salt
- freshly ground peppers
- 5 sprigs rosemary
- 1 handful thyme
- 2 organic lemons
- 4 carrots
- 300 grams Celery root
- 500 grams small, new potatoes
- 250 grams Pearl onion
- 4 fresh garlic cloves
- 2 Tbsps vegetable oil
- 80 grams butter
Preparation steps
Rinse and pat dry the chicken. Season the cavity with salt and pepper. Rinse the rosemary and thyme, shake dry and set aside half of each. Rinse lemons with hot water and cut one lemon into slices. Fill the chicken cavity with the lemon slices and herbs, and then tie closed with kitchen twine.
Preheat the oven to 180°C (approximately 350°F).
Cut the remaining lemon in half. Peel the carrots, celery roots and onions. Cut the carrots and celery root into pieces. Rinse and brush the potatoes thoroughly. Press the garlic. Put the vegetables and lemon in a roasting pan. Drizzle with oil and season with salt and pepper.
Season the outside of the chicken with salt and pepper. Melt the butter and brush the chicken with a little of it. Place the chicken breast side down on the vegetables and bake for about 1 hour and 20 minutes. Remove from the oven occasionally and add a little water if needed. Turn the chicken after about 20 minutes and brush again with butter. Pluck the leaves of the remaining herbs, chop finely and mix with the remaining butter. Brush the chicken with this mixture before the last 10 minutes of cooking. If necessary, turn on the broiler at this time to finish browning the skin.
Remove the kitchen twine from the chicken and serve with the roasted vegetables.
