Spicy Roast Chicken and Root Vegetables

THE ORGANIC KITCHEN
19Ingredients
105Minutes
850Calories

Ingredients

US|METRIC
  • 4 pounds chicken (If you use a bigger chicken you will need to add cooking time)
  • sea salt
  • pepper
  • 2 sweet potatoes (medium, peeled and cut into ½" cubes)
  • 1 fennel bulb (bottom cut off and thinly sliced)
  • 3 parsnip (small, or one large, peeled, and cut into ½" cubes)
  • 6 shallots (large, peeled and quartered)
  • seasoning (Veggie)
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 tablespoon spicy brown mustard
  • glaze (Chicken)
  • 1/4 cup orange juice (fresh squeezed)
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme (or dried)
  • 1 tablespoon spicy brown mustard
  • 4 tablespoons butter (clarified butter or ghee)
  • 1 pinch sea salt (pinch of pepper)
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    NutritionView More

    850Calories
    Sodium48% DV1150mg
    Fat55% DV36g
    Protein155% DV79g
    Carbs17% DV52g
    Fiber28% DV7g
    Calories850Calories from Fat320
    % DAILY VALUE
    Total Fat36g55%
    Saturated Fat12g60%
    Trans Fat
    Cholesterol260mg87%
    Sodium1150mg48%
    Potassium1990mg57%
    Protein79g155%
    Calories from Fat320
    % DAILY VALUE
    Total Carbohydrate52g17%
    Dietary Fiber7g28%
    Sugars8g16%
    Vitamin A190%
    Vitamin C60%
    Calcium15%
    Iron40%

    * 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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