Roasted Vegetable Chicken

Name: Roasted Vegetable Chicken
Yield: 4 servings
Ingredients: 1 (4 pound) whole chicken; salt and pepper to taste; 6 whole onions; 4 carrots, cut into 2 inch pieces; 4 stalks celery, chopped; 6 potatoes, peeled; 1 cup water

Chicken

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Ingredients

1 (4 pound) whole chicken ⓘ
salt and pepper to taste
6 whole onions ⓘ
4 carrots, cut into 2 inch pieces ⓘ
4 stalks celery, chopped ⓘ
6 potatoes, peeled ⓘ
1 cup water ⓘ

Instructions

Preheat oven to 325 degrees F (165 degrees C).
Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil.
Roast at in preheated oven, basting occasionally, for 2 hours, removing the foil for the last half hour or so of cooking. Roast until chicken is golden brown and a thermometer inserted into the thigh reaches 165 degrees F (74 C). Let chicken rest 10 minutes before carving.

Nutrition & Diet Analysis (per serving)

301 kcal 15% DV

Protein Fat Carbs

Macronutrients

Protein 9.2g 18% DV

Total Fat 9.6g 12% DV

Carbs 46g 17% DV

Fiber 8g 29% DV

Sugar 11.2g 22% DV

Electrolytes

Sodium 10111.2mg 100% DV

Potassium 1193.8mg 25% DV

Cholesterol 12.8mg 4% DV

Vitamins & Minerals

Vitamin A 856.3mcg 95% DV

Vitamin C 10.5mg 12% DV

Vitamin D 0mcg

Calcium 77.3mg 6% DV

Iron 1.8mg 10% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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