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Roasted Jerk Chicken with Carrots and Potatoes
CALCULATED WHISK18Ingredients
50Minutes
570Calories
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Ingredients
US|METRIC
4 SERVINGS
- 6 scallions (trimmed and coarsely chopped)
- 2 peppers (habanero, deseeded and coarsely chopped, wear gloves when handling the peppers!)
- 2 Tbsp. extra-virgin olive oil
- 1 date (Mejdool, pitted and soaked in hot water for ten minutes)
- 1 Tbsp. fresh thyme leaves (or 1 1/2 teaspoons dried thyme)
- 2 tsp. ground cinnamon
- 1 1/2 tsp. ground allspice
- 1/2 tsp. ground nutmeg (freshly)
- 1/4 tsp. ground cumin
- 1 1/2 tsp. sea salt
- 1 tsp. ground black pepper (freshly)
- 1 Tbsp. ghee (or coconut oil)
- 4 chicken legs (about 2 pounds total)
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper (freshly)
- 1 lb. baby potatoes (halved, I used a mix of red, white, and purple potatoes)
- 4 carrots (chopped)
- 3 shallots (peeled and sliced)
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NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories570Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol120mg40% |
| Sodium1530mg64% |
| Potassium1460mg42% |
| Protein33g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber7g28% |
| Sugars7g |
| Vitamin A270% |
| Vitamin C70% |
| Calcium15% |
| Iron25% |
* 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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