Roasted Chicken and Root Veggies Recipe

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Roasted Chicken and Root Veggies
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Ingredients:

Directions:

  1. Preheat oven to 450 degrees.
  2. Place washed chicken in a large baking dish.
  3. Toss veggies in olive oil and then place around chicken.
  4. Pour the chicken broth over veggies and chicken, sprinkle with the Italian seasoning.
  5. Add seasoned salt and lemon pepper to taste.
  6. Lay rosemary sprigs over all.
  7. Bake in preheated oven for 1-1/2 to 2 hours, basting frequently.
  8. Remove the rosemary sprigs before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 911.63 Kcal (3817 kJ)
Calories from fat 228.8 Kcal
% Daily Value*
Total Fat 25.42g 39%
Cholesterol 21.54mg 7%
Sodium 4927.44mg 205%
Potassium 2039.12mg 43%
Total Carbs 152.51g 51%
Sugars 31.62g 126%
Dietary Fiber 15.45g 62%
Protein 23.37g 47%
Vitamin C 53.8mg 90%
Vitamin A 1.3mg 43%
Iron 3.9mg 22%
Calcium 366.2mg 37%
Amount Per 100 g
Calories 116.79 Kcal (489 kJ)
Calories from fat 29.31 Kcal
% Daily Value*
Total Fat 3.26g 39%
Cholesterol 2.76mg 7%
Sodium 631.25mg 205%
Potassium 261.23mg 43%
Total Carbs 19.54g 51%
Sugars 4.05g 126%
Dietary Fiber 1.98g 62%
Protein 2.99g 47%
Vitamin C 6.9mg 90%
Vitamin A 0.2mg 43%
Iron 0.5mg 22%
Calcium 46.9mg 37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.6
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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