Name: Roast Chicken with Root Vegetables
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 1 whole chicken, about 4 lb; ½ tsp salt, for the chicken; 1 tsp paprika; 1 tsp garlic powder; 1 tsp dried thyme; ½ tsp black pepper; 1 tbsp olive oil, for the chicken; 1 lemon, halved; 1½ lb (680 g) carrots, scrubbed, cut into 1½-inch pieces; 1 lb (454 g) small Yukon gold potatoes, halved; 12 oz (340 g) parsnips, peeled, cut into 1½-inch pieces; 1 large onion (about 10 oz peeled), cut into 8 wedges; 4 garlic cloves, unpeeled; 2 tbsp olive oil, for the vegetables; ¼ tsp salt, for the vegetables

Ingredients

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1 whole chicken, about 4 lb
½ tsp salt, for the chicken
1 tsp paprika
1 tsp garlic powder
1 tsp dried thyme
½ tsp black pepper
1 tbsp olive oil, for the chicken
1 lemon, halved
1½ lb carrots, scrubbed, cut into 1½-inch pieces
1 lb small Yukon gold potatoes, halved
12 oz parsnips, peeled, cut into 1½-inch pieces
1 large onion (about 10 oz peeled), cut into 8 wedges
4 garlic cloves, unpeeled
2 tbsp olive oil, for the vegetables
¼ tsp salt, for the vegetables

Method

Nutrition

Estimated

Per plate (about a sixth of the chicken and vegetables) · serving size 1 of 6

Calories412

Total fat	12.3 g
Saturated fat	2.3 g
Sodium	512 mg
Total carbohydrate	37.8 g
Dietary fiber	8.5 g
Total sugars	10.8 g
Protein	38.0 g

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