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Roasted Chicken With Garden Vegetables

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)72.3737
Energy (kCal)2664.3274
Carbohydrates (g)545.554
Total fats (g)34.8621
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. heat oven to 350*F. | 2. secure wings to body of chicken. | 3. in small bowl stir together butter, rosemary, salt, pepper and garlic. | 4. rub chicken with 1/2 of butter mixture. | 5. place on rack in roasting pan. | 6. place potatoes, carrots and onions on bottom of pan around chicken. | 7. dollop remaining butter mixture evenly over vegetables. | 8. bake basting chicken and vegetables often. | 9. bake 2 to 2 1/2 hours or until fork tender. | 10. sprinkle with parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    roasting chicken 4 -5 0.0 0.0 0.0 0.0
    butter 1/4 cup softened 342.0 15.714 10.686 28.8
    rosemary 2 teaspoons crushed 1.834 0.2898 0.0463 0.08199999999999999
    salt 1/2 teaspoon - - - -
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06
    garlic 2 teaspoons minced 8.344 1.8514 0.3562 0.027999999999999997
    red potato 6 cut 1905.0902 432.7276 51.4374 3.8102
    carrot 6 cut 314.88 73.5744 7.1424 1.8432
    onion 2 cut 88.0 20.548000000000002 2.42 0.22

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



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