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Roasted Chicken with Carrots, Turnips, and Zucchini Recipe

Roasted Chicken with Carrots, Turnips, and Zucchini Recipe

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Roasted Chicken with Carrots, Turnips, and Zucchini

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Ingredients

Count

Nutrition

202

Calories

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Ingredients:

Serving

1 tsp ground coriander seeds
2 tsp ground cumin
1 1/2 tsp coarse salt
3 medium garlic cloves, chopped fine
1/3 cup finely chopped fresh coriander sprigs (wash and spin dry before chopping)
3 to 4 tbsp unsalted butter, softened
a 4-lb chicken , giblets reserved for another use
1 lb carrots (about 5 large), cut diagonally into 1-inch-thick pieces
1 lb turnips (about 4 medium), peeled and cut into 1-inch wedges
1 lb zucchini (about 2 medium), halved lengthwise and cut diagonally into 1-inch-thick pieces
1 cup chicken broth
1/2 cup water
a beurre manie made by kneading together 1/2 tbsp softenedunsalted butter and 1/2 tbsp all-purpose flour

Directions:

Preheat oven to 425°F. and oil a 15- by 10- by 2-inch flameproof roasting pan.
In a small bowl stir together spices, coarse salt, garlic, and fresh coriander. Reserve 3 tablespoons mixture in another small bowl and into remainder stir 3 tablespoons butter.
Rinse chicken inside and out, removing any excess fat from opening of body cavity, and pat dry. Arrange chicken, breast side up, in center of roasting pan. With fingers loosen skin from breast at both ends and push half of seasoned butter under skin, spreading over breastbone to each side of breast. Massage skin from outside to spread butter evenly over breast. Put remaining seasoned butter in body cavity and with small metal or wooden skewers completely close body cavity and neck cavity. Tie drumsticks together with kitchen string and salt chicken lightly. Roast chicken in middle of oven 20 minutes.
Scatter carrots and turnips around chicken and toss with fat in pan (if chicken is very lean, add remaining tablespoon of butter). Roast chicken and vegetables 30 minutes. Scatter zucchini around chicken and sprinkle vegetables with 2 tablespoons reserved spice mixture, tossing them. Roast chicken and vegetables 30 minutes, or until a meat thermometer inserted in fleshy part of a thigh registers 170°F.
Remove string and skewers from chicken and pour any juices from inside chicken into pan. Transfer chicken to a platter and arrange vegetables around chicken, using a slotted spoon. Keep chicken and vegetables warm, covered loosely.
Skim fat from pan juices in roasting pan. To pan add broth, water, and remaining tablespoon reserved spice mixture and on top of stove deglaze over moderately high heat, scraping up brown bits and dissolving caramelized juices. Boil mixture until reduced by about half and stir in beurre manié. Boil sauce, stirring, about 2 minutes, or until thickened slightly, and transfer to a sauceboat.
Serve chicken and vegetables with sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	201.8 Kcal (845 kJ)
Calories from fat	107.6 Kcal
		% Daily Value*
Total Fat	11.96g	18%
Cholesterol	30.53mg	10%
Sodium	1256.68mg	52%
Potassium	811.17mg	17%
Total Carbs	21.51g	7%
Sugars	10.76g	43%
Dietary Fiber	6.48g	26%
Protein	3.56g	7%
Vitamin C	52.7mg	88%
Vitamin A	1.3mg	43%
Iron	1.9mg	10%
Calcium	132.2mg	13%

Amount Per 100 g
Calories	57.36 Kcal (240 kJ)
Calories from fat	30.58 Kcal
		% Daily Value*
Total Fat	3.4g	18%
Cholesterol	8.68mg	10%
Sodium	357.19mg	52%
Potassium	230.56mg	17%
Total Carbs	6.11g	7%
Sugars	3.06g	43%
Dietary Fiber	1.84g	26%
Protein	1.01g	7%
Vitamin C	15mg	88%
Vitamin A	0.4mg	43%
Iron	0.5mg	10%
Calcium	37.6mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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