Directions:
- Heat oven to 350°F.
- Rub chicken all over with 1/4 cup of the butter and salt and pepper generously.
- Combine vegetables and spread into one layer in the bottom of a roasting pan.
- Distribute remaining pieces of butter over vegetables and season with salt.
- Top with chicken and fresh herb sprigs.
- Roast 15-20 minutes per pound.
- Allow to sit a few minutes before carving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 626.66 Kcal (2624 kJ) | ||
| Calories from fat | 553.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.46g | 95% | |
|---|---|---|---|
| Cholesterol | 171.44mg | 57% | |
| Sodium | 79.13mg | 3% | |
| Potassium | 542.91mg | 12% | |
| Total Carbs | 17.92g | 6% | |
| Sugars | 5.57g | 22% | |
| Dietary Fiber | 3.74g | 15% | |
| Protein | 4.36g | 9% | |
| Vitamin C | 8.7mg | 14% | |
| Vitamin A | 2mg | 65% | |
| Iron | 1.2mg | 7% | |
| Calcium | 56.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 268.42 Kcal (1124 kJ) | ||
| Calories from fat | 236.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.32g | 95% | |
|---|---|---|---|
| Cholesterol | 73.44mg | 57% | |
| Sodium | 33.9mg | 3% | |
| Potassium | 232.55mg | 12% | |
| Total Carbs | 7.68g | 6% | |
| Sugars | 2.38g | 22% | |
| Dietary Fiber | 1.6g | 15% | |
| Protein | 1.87g | 9% | |
| Vitamin C | 3.7mg | 14% | |
| Vitamin A | 0.8mg | 65% | |
| Iron | 0.5mg | 7% | |
| Calcium | 24.1mg | 6% | |
* 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.
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