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Roasted Chicken with Vegetables and Thyme
MARTHA STEWART10Ingredients
85Minutes
630Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3/4 lb. new potatoes (red, halved or quartered if large)
- 3/4 lb. 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 Tbsp. olive oil
- coarse salt
- coarse salt and ground pepper
- 2 onions (halved)
- 1 whole chicken (3 <span class="fraction"><span class="numerator">1</span><span class="denominator">2</span></span> to 4 pounds giblets discarded)
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories630Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol150mg50% |
| Sodium460mg19% |
| Potassium2040mg58% |
| Protein56g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate67g22% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A340% |
| Vitamin C80% |
| Calcium20% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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