Photo: Lily Banse
Easy Weeknight Roast Chicken and Root Vegetables
4 ingredients
15 min + 45 min
6
openrecipes
This recipe is so easy to make and you don’t need any fancy equipment. It feeds everybody and the uses for leftovers are endless: add leftover chicken to a salad, a stir-fry, a soup, a wrap, etc.
Estimated Nutrition (whole recipe, rough)
606
Calories
36g
Protein
42g
Fat
24g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Ghee | 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
- 3 pounds Organic, Whole Chicken
- 1 whole Sea Or Kosher Salt
- 3 Lemon Or Onion (for The Chicken Cavity)
- 2 Tablespoons Butter, Ghee Or Coconut Oil, For Slathering On Chicken Skin
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes