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Skillet Roast Chicken with Root Vegetables
SIMPLY RECIPES12Ingredients
20Minutes
1230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 1/2 lb. chicken
- kosher salt
- freshly ground black pepper
- 6 garlic cloves (smashed and peeled, smash with the side of a chef's knife, makes it easier to peel)
- 6 thyme sprigs
- 3 rutabagas (medium-sized, also called "swedes", ends cut and discarded, rutabagas peeled, and any outer tough layer discarded, then rutabagas cut into 1/4-inch wedges)
- 2 turnips (medium-sized, prepared the same way as the rutabagas)
- 4 carrots (medium-sized, peeled and cut in 2-inch segments)
- 1 small yellow onion (peeled, roots cut off but core kept intact, other end cut off and discarded, the onion then cut into quarters)
- 8 new potatoes (small red-skinned)
- 1/3 cup extra virgin olive oil
- 4 Tbsp. butter (room temperature, spreadable)
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NutritionView More
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1230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1230Calories from Fat410 |
| % DAILY VALUE |
| Total Fat45g69% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol360mg120% |
| Sodium830mg35% |
| Potassium3950mg113% |
| Protein114g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate91g30% |
| Dietary Fiber19g76% |
| Sugars27g |
| Vitamin A220% |
| Vitamin C270% |
| Calcium30% |
| Iron70% |
* 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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