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Spicy Roast Chicken and Root Vegetables
THE ORGANIC KITCHEN19Ingredients
105Minutes
850Calories
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Ingredients
US|METRIC
5 SERVINGS
- 4 lb. 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 tsp. sea salt
- 1/2 tsp. pepper
- 1 Tbsp. spicy brown mustard
- glaze (Chicken)
- 1/4 cup orange juice (fresh squeezed)
- 2 Tbsp. olive oil
- 1 tsp. fresh thyme (or dried)
- 1 Tbsp. spicy brown mustard
- 4 Tbsp. butter (clarified butter or ghee)
- 1 pinch sea salt (pinch of pepper)
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NutritionView More
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850Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories850Calories from Fat320 |
| % DAILY VALUE |
| Total Fat36g55% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol260mg87% |
| Sodium1150mg48% |
| Potassium1990mg57% |
| Protein79g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber7g28% |
| Sugars8g |
| 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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