Roast Chicken with Summer Vegetables

RecipesPlus
7Ingredients
140Calories
75Minutes

Ingredients

  • 1 tablespoon curry powder
  • 1 pound whole chicken
  • 2 tablespoons butter
  • 3 ears corn (peeled and sliced into pieces)
  • 1 pound celery (sliced)
  • 14 ounces plums (drained)
  • 1 cup chicken stock

Directions

  1. Preheat the oven to 400°F. Mix the curry powder with some salt and pepper then rub it all over the chicken. Tie the chicken wings and legs using kitchen twine. Rub butter on the chicken skin, transfer it to a roasting pan and roast for 50-60 mins.
  2. Add the vegetables and plums to the roasting pan then pour in the chicken stock. Return to the oven and roast for 20-25 more mins. Serve hot.
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NutritionView more

140Calories
Sodium9%DV220mg
Fat11%DV7g
Protein8%DV4g
Carbs6%DV18g
Fiber16%DV4g

PER SERVING *

Calories140Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat3.5g18%
Trans Fat
Cholesterol15mg5%
Sodium220mg9%
Potassium540mg15%
Protein4g8%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate18g6%
Dietary Fiber4g16%
Sugars13g26%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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