Roasted Chicken with Veggies

8 75 572
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 6
Roasted Chicken with Veggies
Health Highlights


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)


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 572
Calories from fat 344
Calories from saturated fat 81
Total Fat 38 g
Saturated Fat 9.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 7.1 g
Monounsaturated Fat 19.2 g
Cholesterol 146 mg
Sodium 954 mg
Potassium 744 mg
Total Carbohydrate 11.2 g
Dietary Fiber 4.9 g
Sugars 2.0 g
Protein 48 g

Dietary servings

Per Portion

Fruit 0.2
Meat 2.1
Vegetables 0.8

Energy sources