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Roasted Chicken and Root Veggies

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.7774
Energy (kCal)637.48
Carbohydrates (g)29.183
Total fats (g)55.9104
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450 degrees. | 2. Place washed chicken in a large baking dish. | 3. Toss veggies in olive oil and then place around chicken. | 4. Pour the chicken broth over veggies and chicken, sprinkle with the Italian seasoning. | 5. Add seasoned salt and lemon pepper to taste. | 6. Lay rosemary sprigs over all. | 7. Bake in preheated oven for 1-1/2 to 2 hours, basting frequently. | 8. Remove the rosemary sprigs before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 washed - - - -
    white pearl onion 10 peeled - - - -
    garlic clove 10 peeled - - - -
    shallot 6 peeled - - - -
    carrot 2 peeled cut 50.02 11.6876 1.1346 0.2928
    potato 3 scrubbed cut - - - -
    rutabaga 1 peeled cut 71.04 16.5504 2.0736 0.3072
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    chicken broth 1/2 cup 39.06 0.945 5.5692 1.3104
    rosemary sprig 4 - - - -
    italian seasoning 1/2 teaspoon - - - -
    seasoning salt - - - -
    lemon pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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