Photo: Lily Banse
Roast Chicken with Potatoes and Onions
12 ingredients
Makes 6 servings plus leftovers
openrecipes
Estimated Nutrition (whole recipe, rough)
630
Calories
37g
Protein
29g
Fat
51g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 3 1/4-to 3 1/2-pound chickens
- 8 small fresh rosemary sprigs plus 2 tablespoons chopped
- 3 peeled garlic cloves, thinly sliced, plus 15 unpeeled garlic cloves
- 2 teaspoons fine sea salt plus additional (for seasoning)
- 1 teaspoon freshly ground black pepper plus additional (for seasoning)
- 2 tablespoons (1/4 stick) unsalted butter, room temperature
- 1/2 cup dry white wine
- 1/2 cup water
- Nonstick vegetable oil spray
- 3 pounds Yukon Gold potatoes, peeled, cut into 3/4-inch wedges
- 2 large onions, cut through root end into 1/2-inch wedges
- 1/4 cup extra-virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes