to make this dish suitable for phase 2, replace the nightshade-family potatoes with white or yellow japanese sweet potatoes, which have a similar starchy texture. This dish is just as good when reheated the next day.
1. Heat oven to 350* F
2. Peel the potatoes and cut into cubes.
3. Pat the chicken dry and place in a cast-iron casserole or a chicken roaster with a tight lid. Arrange the potatoes and carrots around the sides of the chicken. Pour the lemon juice over the chicken and vegetables and sprinkle with dill.
4. Cover the roaster and bake for about 90 minutes or until the chicken is cooked through and carrots and potatoes are tender. (The chicken juices should run clear or an instant-read thermometer should read 165* F.)
variations: use other root vegetables such as white turnips, winter squash, or parsnips instead of potatoes.
Phases: 1 and 2
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 93 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 63.7mg | 2 % | |
Potassium 534.8mg | 14 % | |
Total Carbohydrate 22.6g | 7 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 18.6g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 93
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