RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.0679
Energy (kCal)	143.167
Carbohydrates (g)	33.1575
Total fats (g)	0.4596
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0214
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0983
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0171
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3838
Proline (g)	0.0479
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	6.5010
Adjusted Protein (g)	0.0000
Cystine (g)	0.0177
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.5020
Copper, Cu (mg)	0.1517
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6464
Total lipid (fat) (g)	0.4596
Vitamin K (phylloquinone) (g)	1.4220
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	50.2480
Folate, total (g)	64.7330
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	56.8480
Energy (kcal)	143.1670
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0011
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0120
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	14.0520
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1320
Vitamin C, total ascorbic acid (mg)	26.6626
Lutein + zeaxanthin (g)	14.1600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0896
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	36.0470
Fatty acids, total saturated 16:0 (g)	0.1501
Carbohydrate, by difference (g)	33.1575
Vitamin D (IU)	0.0000
Fructose (g)	4.2570
Fluoride, F (g)	3.6300
Aspartic acid (g)	0.3362
Tyrosine (g)	0.0528
Potassium, K (mg)	517.2160
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	2.4820
Serine (g)	0.0829
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0964
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0153
Histidine (g)	0.0541
Isoleucine (g)	0.0615
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.4403
Water (g)	298.7299
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	3.6000
Sodium, Na (mg)	14.6620
Iron, Fe (mg)	0.9080
Energy (kJ)	594.4960
Ash (g)	1.2850
Caffeine (mg)	0.0000
Glycine (g)	0.0972
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0642
Fatty acids, total polyunsaturated (g)	0.0863
Vitamin E (alpha-tocopherol) (mg)	0.0708
Sucrose (g)	3.2670
Vitamin B-6 (mg)	0.4758
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1475
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.4554
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1644
Folate, food (g)	64.7330
Fatty acids, total saturated 20:1 (g)	0.0008
Fatty acids, total monounsaturated (g)	0.0633
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	21.5220
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1921
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	92.1490
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0801
Glutamic acid (g)	0.9058
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1052
Folate, DFE (g)	64.7330
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	5.9757
Tryptophan (g)	0.0511
Threonine (g)	0.0810
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.5423
Protein (g)	4.0679
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0610
Betaine (mg)	0.3300
Phosphorus, P (mg)	106.0020
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 425°F. | 2. Brush a 9x13" baking dish with 1 T olive oil. | 3. Butterfly the chicken (or buy it already done to save time). | 4. Salt and pepper the onions and potatoes. | 5. Place potatoes in center of baking dish. | 6. Sprinkle with chopped rosemary and garlic. | 7. Flatten chicken out over the potatoes and surround with onion quarters. | 8. Drizzle remaining olive oil over chicken and salt and pepper generously. | 9. Put chicken in oven and roast for 45 to 50 minute until skin is browned. | 10. Pour off all the liquid and garnish with fresh rosemary branches. | 11. Serve hot or cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	3	tablespoons		-	-	-	-
chicken	3		butterflied	-	-	-	-
salt pepper				-	-	-	-
red onion	3		cut	132.0	30.822	3.63	0.33
new potato	8		cut	-	-	-	-
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
rosemary				2.227	0.3519	0.0563	0.0996

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

Cooking in progress....

Rosemary Roast Chicken With Smothered Potatoes