Ruth Reichl's Roast Chicken With Potatoes & Onions


Food.com
75 mins (prep 15, cooking 60)
8 ingredients
4 servings
I've just enjoyed Ruth Reichl's book about her time as a restaurant critic for the NY Times, "Garlic and Sapphires". She gives a simple, practical recipe for roast chicken that I thought great, although I did tweak it a tiny bit. She considers that it's not necessary to "make a big to-do about roasting chicken". She's so right ...

Categories:  chicken , poultry , main-dish , meat , <-4-hours , low-carb , low-in... , low-sodium , time-to-make ,
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Ingredients

Nutrition

Serving Size (3.25 g)
Servings 4
Amount per Serving
Calories 3.35 Calories from Fat 0.09
% Daily Value *
Total Fat 0.01g 0.07%
Saturated Fat 0.0g 0.04%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 0.38mg 0.06%
Total Carbohydrate 0.74g 0.99%
Dietary Fiber 0.05 g 0.76%
Sugars 0.02 g %
Protein 0.14g 1.14%
Vitamin A 0.2IU% Vitamin C 0.7mg%
Calcium 4.07mg% Iron 0.04mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
medium potatoes, salt and pepper
 

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