Roasted Chicken with Veggies

8 75 571
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 6
Roasted Chicken with Veggies
Health Rating

Ingredients


1 medium/large bird Whole Chicken
1 bulb(s) Fennel (chopped)
1/3 cup Extra virgin olive oil
2 tsp Salt
2 tsp Black pepper
1 bunch Thyme, fresh
1 medium Lemon
1 bulb Garlic (halved lengthwise)

Instructions


Place all the veggies on the bottom of a roasting pan. Sprinkle with 1 tsp sea salt and 1 tsp pepper and drizzle with some olive oil.

Season chicken with 1 tsp salt and 1 tsp pepper, and rub with oil. Stuff the carcass with the lemon and garlic cloves.

Roast in 425┬░ F oven for 1 - 1 1/2 hours. Let rest 15 - 20 minutes when it comes out of the oven.

Eat right away or allow to cool and use meat for soups, salads, sandwiches. DO NOT throw away the carcass. Throw it into a pot of water with some veggie scraps and cider vinegar to make your own bone broth.

Nutrition Facts

Per Portion

Calories 571
Calories from fat 373
Calories from saturated fat 90
Total Fat 41 g
Saturated Fat 10.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 7.6 g
Monounsaturated Fat 20.7 g
Cholesterol 144 mg
Sodium 949 mg
Potassium 703 mg
Total Carbohydrate 11.7 g
Dietary Fiber 5.3 g
Sugars 0.0 g
Protein 38 g

Dietary servings

Per Portion


Fruit 0.2
Meat 2.1
Vegetables 0.8

Energy sources


Pygal8%402.3786204888702110.1515477747818965%427.8795003088049268.5364940024961727%314.94989417797285136.10563496782518%65%27%CarbohydratesFatProtein
Recipe from:
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