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Roasted Chicken and Vegetables Recipe

Roasted Chicken and Vegetables Recipe

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Ingredients:

Serving

1 (3 lb) chicken, cut up
6 medium carrots, peeled
4 medium potatoes, each cut into 8 wedges or 1 lb potato
1 medium onion, cut into 1/2-inch wedges
1 tsp dried thyme leaves, crushed
2 (10 1/2 oz) cans chicken gravy

Directions:

Place the chicken, carrots, potatoes and onion in 10x13-inch roasting pan and sprinkle with the thyme.
Roast at 375°F for 1 hour. Stir the vegetables.
Pour the gravy over the vegetables. Roast for 15 minutes or until the chicken is cooked through and the vegetables are tender. Stir the vegetables and serve with the chicken.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	591.86 Kcal (2478 kJ)
Calories from fat	247.6 Kcal
		% Daily Value*
Total Fat	27.51g	42%
Cholesterol	104.73mg	35%
Sodium	1050.86mg	44%
Potassium	1150.73mg	24%
Total Carbs	59.12g	20%
Sugars	5.68g	23%
Dietary Fiber	6.79g	27%
Protein	26.58g	53%
Vitamin C	22.4mg	37%
Vitamin A	0.9mg	31%
Iron	2.7mg	15%
Calcium	85.7mg	9%

Amount Per 100 g
Calories	164.33 Kcal (688 kJ)
Calories from fat	68.74 Kcal
		% Daily Value*
Total Fat	7.64g	42%
Cholesterol	29.08mg	35%
Sodium	291.77mg	44%
Potassium	319.49mg	24%
Total Carbs	16.41g	20%
Sugars	1.58g	23%
Dietary Fiber	1.88g	27%
Protein	7.38g	53%
Vitamin C	6.2mg	37%
Vitamin A	0.3mg	31%
Iron	0.8mg	15%
Calcium	23.8mg	9%

* 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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