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Roasted Chicken with Vegetables

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This is a snazzy, summery take on the classic roast chicken.
  • 1 whole chicken cleaned
  • 3 juicy oranges
  • 1 juicy lemon
  • 100 ml honey
  • 50 grams grated ginger
  • 20 grams curry powder
  • 200 grams onions grated
  • 250 grams dry white wine
  • 2 grams salt
  • black pepper
  • 6 shallots
  • 3 carrots cut in half
  • 1 fennel bulb cut into 4 cm cubes
  • 20 small potatoes
  • 4 Italian tomatoes cut in half
  • 1 garlic cut in half
  • 3 yellow carrots
  • 3 fresh yellow beetroots
  • 2 leeks

Nutritional information

 

Amount per serving

Protein (g)

39.4g

Energy (kJ)

3286kJ

Energy (kcal)

786kcal

Carbohydrate incl. fibre (g)

82.8g

Carbohydrate excl. fibre (g)

71.9g

Sugar (g)

24.3g

Fibre (g)

11.0g

Fat (g)

29.2g

Saturated fat (g)

8.2g

Unsaturated fat (g)

18.2g