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Whole-Roasted Chicken with Salsa Verde and Fennel-Orange Salad
TASTING TABLE20Ingredients
105Minutes
620Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. chicken (patted dry)
- 2 thyme sprigs
- salt
- pepper
- 1 Tbsp. capers
- 2 anchovy filets
- 2 cloves garlic (halved)
- 1/2 cup flat leaf parsley (finely chopped)
- 1/4 cup fresh oregano (finely chopped)
- 1 Tbsp. fresh rosemary (finely chopped)
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. white wine vinegar
- 1 lemon
- salt (to taste)
- 1 fennel bulb (large, trimmed and very thinly sliced)
- 4 radishes (thinly sliced)
- 2 oranges segmented (navel)
- 8 fresh basil leaves (torn)
- 2 Tbsp. fresh lemon juice
- salt (to taste)
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories620Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol295mg98% |
| Sodium1030mg43% |
| Potassium1740mg50% |
| Protein94g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber11g44% |
| Sugars<1g |
| Vitamin A25% |
| Vitamin C190% |
| Calcium25% |
| Iron50% |
* 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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