Roasted Chicken with Vegetables and Thyme
Roasted Chicken with Vegetables and Thyme
  • prep: 15 min
  • cook: 0 hr
  • total: 15 min
Print Save
  • servings:
  • Summary

    For tender meat and a crisp, golden brown skin in about an hour, high-heat oven roasting is the way to go.

    Ingredients

    • 3/4 pound red new potatoes, halved or quartered if large
    • 3/4 pound carrots, cut into 2-inch lengths, halved lengthwise if large
    • 8 shallots, peeled and halved through the root ends
    • 1 head garlic, halved horizontally
    • 1 bunch fresh thyme
    • 3 tablespoons olive oil
    • Coarse salt and ground pepper
    • 2 small onions, halved
    • 1 whole chicken (3 1/2 to 4 pounds), giblets discarded

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 714 % Daily Value *
    • Total Fat: 24 g 37.45%
    • Saturated Fat: 5 g 24.94%
    • Trans Fat: 0 g %
    • Cholesterol: 318 mg 105.84%
    • Sodium: 615 mg 25.61%
    • Calcium: 115 mg 11.51%
    • Potassium: 1518 mg 43.36%
    • Magnesium: 0 mg 0%
    • Iron: 5 mg 26.96%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 20 g %
    • Dietary Fiber: 4 g 14.67%
    • Sugar: 6 g
    • Protein: 99 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 4 g
    • Vitamin A 289.47%
    • Vitamin C 38.45%
    • Vitamin D 5.67%
    • * 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 - Starch1
    • Exchange - Vegetables2
    • Exchange - Lean Meat14
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total12 oz-eq

    OTHER RECIPES YOU MAY LIKE