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Cast-Iron Roast Chicken with Fennel and Carrots
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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The only nonnegotiables for roast chicken recipes are a) being generous with the kosher salt inside and out and b) letting the chicken sit out for at least an hour, which gives the seasoning time to work its way deep into the meat, meaning every bite is delicious through and through.
Ingredients
- 1 (3 1/2–4-pound) whole chicken
- Kosher salt
- 2 fennel bulbs, cut into 6 wedges each
- 1 pound small carrots, scrubbed, cut into 4-inch-long pieces on a diagonal
- 3 tablespoons olive oil, divided
- Freshly ground black pepper
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 697 % Daily Value *
- Total Fat: 26 g 39.74%
- Saturated Fat: 5 g 27%
- Trans Fat: 0 g %
- Cholesterol: 357 mg 119.07%
- Sodium: 393 mg 16.38%
- Calcium: 61 mg 6.13%
- Potassium: 1169 mg 33.39%
- Magnesium: 0 mg 0%
- Iron: 5 mg 25.29%
- Zinc: 0 mg 0%
- Total Carbohydrate: 0 g %
- Dietary Fiber: 0 g 0%
- Sugar: 0 g
- Protein: 109 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 4 g
- Vitamin A 5.31%
- Vitamin C 19.5%
- 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 - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat16
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total14 oz-eq
