Served with a green salad, this recipe with roasted chicken and root vegetables makes a hearty and satisfying meal as the weather starts to cool. This recipe makes enough for leftovers that can be made into a dinner salad later in the week. And the chicken carcass can be used to make homemade stock.
The nutrition behind the dish:
- Chicken: protein; fat; niacin; selenium; phosphorus; zinc; iron; vitamins B 1, 2, 5, 6 and 12; potassium; magnesium
- Root vegetables: carbohydrate; fiber; protein; vitamins C, A and B6; potassium, manganese, folate
- Onions: carbohydrate, fiber, protein, vitamins C and B6, manganese, potassium