Herb-Roasted Chicken with Vegetables
Ingredients List
-
1 (4 pound) whole chicken
-
salt and pepper to taste
-
6 whole onions
-
6 potatoes, peeled
-
4 carrots, cut into 2 inch pieces
-
4 stalks celery, chopped
-
1 cup water
Instructions
-
Preheat the oven to 325°F (165°C).
-
Season the chicken with salt and pepper, then place it in a large roasting pan. Surround the chicken with onions, potatoes, carrots, and celery. Pour water into the pan, and cover it securely with aluminum foil.
-
Roast in the preheated oven, occasionally basting, until the chicken is golden brown, about 2 hours. Remove the aluminum foil for the last 30 minutes. The chicken is done when an instant-read thermometer inserted into the thigh reads at least 165°F (74°C). Let the chicken rest for 10 minutes before carving.
Nutritional Information (per portion)
| 459 | Calories |
| 17g | Fat |
| 40g | Carbs |
| 35g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 459 | |
| % Daily Value * | |
| Total Fat 17g | 22% |
| Saturated Fat 5g | 25% |
| Cholesterol 97mg | 32% |
| Sodium 148mg | 6% |
| Total Carbohydrate 40g | 14% |
| Dietary Fiber 6g | 22% |
| Total Sugars 7g | |
| Protein 35g | 70% |
| Vitamin C 40mg | 45% |
| Calcium 74mg | 6% |
| Iron 3mg | 18% |
| Potassium 1230mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
1
2
3
4
5
Evaluation :
5/5