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Quick Roast Chicken With Potatoes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)84.3202
Energy (kCal)1094.0089
Carbohydrates (g)-
Total fats (g)81.7722
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 425°F. | 2. Remove any giblets from the chicken, and pull away any extra fat from inside the bird. Gently separate the skin from the meat over the breasts, thighs, and legs; being careful not to tear it. Spread 4 tablespoons of the red pepper paste under the skin, coating the breast, thigh, and leg meat as evenly as you can. Massage 1 more tablespoon over the skin, then season to taste with the salt and pepper. Place the chicken on a rack that will fit in a roasting pan with room for the potato chunks below the rack. | 3. Toss the potatoes with the olive oil and remaining red pepper paste, and place them in the bottom of the roasting pan. Season to taste with salt and pepper. Place the rack with the chicken on it over the potatoes and place in the preheated oven. | 4. Roast until a thermometer inserted in the thickest part of the thigh reads 160F, about an hour. Remove the pan from the oven, cover loosely with foil, and let rest for 10 minutes. | 5. While the bird is resting, check the potatoes for doneness. If they are not completely tender, toss the pan back in the oven until the chicken is done resting. | 6. Carve the chicken into serving pieces and serve with the potatoes on the side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 pounds 974.6689 0.0 84.3202 68.2722
    red pepper paste 3/4 cup - - - -
    salt pepper - - - -
    yukon gold potato 2 cut - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5

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



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