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Mustard-Roasted Chicken with Vegetables Recipe
Nutrition
Cal/Serving: 1,096Daily Value: 55%
Servings: 4
Low-Carb
Dairy-Free, Sugar-Conscious
| Fat | 76g | 117% |
| Saturated | 21g | 103% |
| Trans | 0g | 0% |
| Carbs | 13g | 4% |
| Fiber | 4g | 17% |
| Sugars | 4g | 0% |
| Protein | 87g | 174% |
| Cholesterol | 340mg | 113% |
| Sodium | 1149mg | 48% |
| Calcium | 123mg | 12% |
| Magnesium | 124mg | 31% |
| Potassium | 1238mg | 35% |
| Iron | 6mg | 33% |
| Zinc | 6mg | 43% |
| Vitamin A | 9319IU | 186% |
| Vitamin C | 25mg | 42% |
| Thiamin (B1) | 0mg | 24% |
| Riboflavin (B2) | 1mg | 37% |
| Niacin (B3) | 32mg | 160% |
| Vitamin B6 | 2mg | 87% |
| Folic Acid (B9) | 54µg | 13% |
| Vitamin B12 | 1µg | 23% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 3mg | 14% |
| Vitamin K | 20µg | 25% |
| Fatty acids, total monounsaturated | 34g | 0% |
| Fatty acids, total polyunsaturated | 16g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 1 4-pound chicken, cut into 8 pieces
- 3 tablespoons whole-grain mustard
- 2 tablespoons low-sodium soy sauce
- Kosher salt and pepper
- 4 small carrots, cut in half crosswise
- 1 medium fennel bulb, cut into wedges
- 1 red onion, cut into wedges
- 8 sprigs thyme
- 2 tablespoons olive oil
DIRECTIONS
Click here for DirectionsRecipe Details
| Servings | 4 servings |
