Roasted chicken with vegetables Recipe

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Ingredients:

Serving

1 (4 lb) roasting chickens, rinsed and patted dry
1/2 cup olive oil
2 rosemary sprigs, chopped
6 -7 fresh sage leaves, chopped
2 cloves garlic, chopped
salt & freshly ground black pepper
1 lemon, halved
1 lb potato, cut into large pieces
2 large carrots, cut into chunks
2 red bell peppers, cut into quarters

Directions:

Preheat oven to 425°.
Put chicken in a large roasting pan.
Coat it with oil and rub it inside and out with rosemary, sage and garlic.
Season with salt and black pepper.
Place one half of lemon inside the chicken caviety and squeeze the other half over chicken.
Roast 30-40 minutes, basting several times with pan juices.
Add potatoes, carrots and peppers.
Bake, basting chicken occasionally, 30-40 minutes longer or until juices from the thigh run clear when thigh is pierced with a fork.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	449.3 Kcal (1881 kJ)
Calories from fat	256.44 Kcal
		% Daily Value*
Total Fat	28.49g	44%
Cholesterol	178.38mg	59%
Sodium	289.02mg	12%
Potassium	672.72mg	14%
Total Carbs	32.05g	11%
Sugars	2.98g	12%
Dietary Fiber	3.81g	15%
Protein	16.27g	33%
Vitamin C	63.7mg	106%
Vitamin A	3.5mg	116%
Iron	21.4mg	119%
Calcium	29.7mg	3%

Amount Per 100 g
Calories	176.93 Kcal (741 kJ)
Calories from fat	100.99 Kcal
		% Daily Value*
Total Fat	11.22g	44%
Cholesterol	70.25mg	59%
Sodium	113.82mg	12%
Potassium	264.92mg	14%
Total Carbs	12.62g	11%
Sugars	1.17g	12%
Dietary Fiber	1.5g	15%
Protein	6.41g	33%
Vitamin C	25.1mg	106%
Vitamin A	1.4mg	116%
Iron	8.4mg	119%
Calcium	11.7mg	3%

* 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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