Healthy Meal Prep
Roasted Chicken with Root Vegetables Recipe

Roasted Chicken with Root Vegetables

Description

A seasoned whole chicken roasts on top of fennel, carrots, and onion for a winter-ready, impressive dish that's easier than it looks.

Ingredients

  • 1 (4 to 6 pound) whole chicken
  • salt and ground black pepper to taste
  • 1 tablespoon unsalted butter, melted
  • 1 pinch saffron
  • 1 medium lemon, sliced
  • 1 clove garlic, halved
  • 4 large carrots, cut into 2-inch pieces
  • 1 large fennel bulb, cut into thin wedges
  • 1 large red onion, cut into 1/2-inch slices

Instructions


  1. Wash the chicken and pat dry. Poke it with a toothpick all over about 40 times. Season with salt and put in the refrigerator to chill for 8 hours.
  2. Preheat the oven to 425 degrees F (220 degrees C).
  3. Combine melted butter and saffron in a small bowl. Pour over chicken to cover, and season with salt and pepper. Stuff chicken with lemon slices garlic. Tie the chicken legs with kitchen string and tuck legs underneath.
  4. Lay carrots, fennel, and onion at the bottom of a roasting pan and rest the chicken on top.
  5. Roast in the preheated oven for 1 hour and 15 minutes. Spoon the juices from the chicken over the vegetables. Sprinkle with salt and pepper. Continue to roast until no longer pink at the bone and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  6. Remove from the oven and cover with aluminum foil; let sit for 15 to 30 minutes before serving to allow the chicken to absorb all the juices.

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Nutritional Information

Roasted Chicken with Root Vegetables

Servings Per Recipe: 8
Calories: 322.8
% Daily Value *
protein: 83 %
carbohydrates: 4 %
exchange other carbs:
dietary fiber: 15 %
sugars:
fat: 19 %
saturated fat: 19 %
cholesterol: 41 %
vitamin a iu: 124 %
niacin equivalents: 163 %
vitamin b6: 48 %
vitamin c: 34 %
folate: 9 %
calcium: 7 %
iron: 15 %
magnesium: 18 %
potassium: 21 %
sodium: 7 %
thiamin: 15 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*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.

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