Roasted Chicken with Root Vegetables
Roasted Chicken with Root Vegetables
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    Adapted, slightly, from Thomas Keller (Ad Hoc at Home, 2009)

    Ingredients

    • 1 whole chicken, 4 to 4-1/2 pounds
    • kosher salt and freshly ground pepper
    • 6 garlic cloves, peeled
    • 6 sprigs thyme
    • 3 rutabagas
    • 2 turnips
    • 4 medium carrots
    • 1 medium yellow onion
    • 8 small red-skinned potatoes
    • 1/3 cup canola or vegetable oil
    • 4 tablespoons unsalted butter, cut into 1-tablespoon pieces, at room temperature

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 1070 % Daily Value *
    • Total Fat: 47 g 72.39%
    • Saturated Fat: 14 g 69.36%
    • Trans Fat: 0 g %
    • Cholesterol: 388 mg 129.24%
    • Sodium: 527 mg 21.94%
    • Calcium: 2342 mg 234.21%
    • Potassium: 1301 mg 37.17%
    • Magnesium: 0 mg 0%
    • Iron: 7 mg 40.76%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 46 g %
    • Dietary Fiber: 2 g 6.44%
    • Sugar: 34 g
    • Protein: 114 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 3 g
    • Vitamin A 559.62%
    • Vitamin C 278.93%
    • Vitamin D 6.38%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat6
    • Exchange - Fruit3
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat16
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit2 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total14 oz-eq

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