Photo: Lily Banse
Roast Chicken with Broccoli Rabe, Fingerling Potatoes, and Garlic-Parsley Jus
11 ingredients
Makes 4 servings
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Estimated Nutrition (whole recipe, rough)
542
Calories
40g
Protein
18g
Fat
54g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Rapini | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 4-to 4 1/2-pound chicken, large deposits of fat removed, heart and gizzard reserved
- 2 teaspoons coarse kosher salt
- 6 large fresh parsley sprigs
- 1 lemon, halved
- 6 garlic cloves, peeled
- 2 teaspoons plus 1/4 cup extra-virgin olive oil
- 1 pound broccoli rabe (rapini),* stems cut into 1/4-inch pieces, leaves coarsely chopped
- 1 pound fingerling potatoes or baby Yukon Gold potatoes, cut into 1/2-inch rounds
- 3/4 cup (or more) low-salt chicken broth
- 1/4 cup dry white wine
- 1/3 cup chopped fresh parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes