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1.8 hours
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
heavy cream
gluten-free
(?)
Has gluten from:
low-sodium chicken broth
kid friendly
has meat
(?)
Has meat from:
low-sodium chicken broth
chicken (whole)
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
low-sodium chicken broth
heavy cream
chicken (whole)
vegetarian
(?)
Not vegetarian due to:
low-sodium chicken broth
chicken (whole)
pescetarian
(?)
Not pescetarian due to:
low-sodium chicken broth
chicken (whole)
paleo
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Fat (total lipid) as 149%, Protein as 94.3% and Sodium as 84.3% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 64.7% of RDA
• Carbs: 0.5% of RDA
• Fat (total lipid): 149% of RDA
• Fiber: 1.2% of RDA
• Fructose: 0.0% of RDA
• Protein: 94.3% of RDA
• Sodium: 84.3% of RDA
• Sugar: 0.7% of RDA
• Vitamin A (IU): 57.7% of RDA
• Vitamin B6: 100% of RDA
• Vitamin C: 25.8% of RDA
• Iron: 0.0% of RDA
• Magnesium: 33.7% of RDA
• Manganese: 3.5% of RDA
• Niacin: 215% of RDA
• Potassium: 32.8% of RDA
• Zinc: 50.3% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1/4
cups
 
1/4
cups
 
1/4
cups
 
1/2
cups
 
1 1/4
tsp
(kosher salt).
 
1/2
tsp
 
1
whole
 
1
tbsp
 
 
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PREPARATION
1.
Adjust oven rack to lowest position. Heat oven to 450 degrees F. Place a rack in a large ovenproof skillet or small roasting pan. Pat the chicken dry and place it in the pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head. Rub the oil over the skin. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss 1/2 teaspoon of the remaining salt into the cavity.
2.
Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 165 degrees F on a meat thermometer, about 40 minutes more.
3.
Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer the bird to a cutting board. Let it rest for at least 15 minutes before carving.
4.
Place the pan containing the drippings over medium heat. Simmer until the liquid reduces by half. Add the wine and broth and cook, stirring and scraping the bottom of the pan, until the sauce thickens slightly, about 2 minutes. Add the cream. Remove from heat. Strain the sauce, if desired. Stir in the herbs, 1/4 teaspoon each salt and pepper. Spoon the sauce over the carved chicken.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1294
Protein 106 g
Carbohydrates 1.43 g
Iron 0 mg
Fiber 0.33 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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