4 Serves
86 Mins
Preheat your oven to 190°C and prepare the root vegetables by peeling and chopping them into uniform, bite-sized pieces.
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PolishVitamin E
1 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
59 µg / 400 µgCalcium
107 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
100 mg / 420 mgPhosphorus
236 mg / 1,250 mgPotassium
829 mg / 4,700 mgSodium
897 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
8 g / 28 gSugar
7 g / 50 gSaturated Fat
11 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Pat the chicken dry and season thoroughly with salt, black pepper, and mixed herbs.
Heat vegetable oil in a large oven-safe skillet over medium-high heat and sear the chicken until the skin is golden brown on all sides.
Arrange the seasoned root vegetables around the chicken in the skillet and transfer to the oven to roast for 50 minutes until the chicken is cooked through and vegetables are tender.
Remove from the oven and let the chicken rest for 5 minutes before serving to ensure juiciness.
18
g62
g10
g
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New Zealand