12 Ingredients
  • 2 small carrots, peeled, cut on the diagonal into 1-inch pieces
  • 2 small beets, each cut into 6 wedges
  • 1/2 small sweet dumpling squash, or acorn squash, cut into 8 wedges
  • 1 medium parsnip, peeled, cut on the diagonal into 1-inch pieces
  • 1 large fennel bulb, cut into 8 wedges, tops reserved
  • 2 tablespoons plus 1 teaspoon olive oil
  • 1/4 cup apricot jam, mixed with 2 tablespoons warm water
  • 2 tablespoons fresh thyme leaves, branches reserved for stuffing
  • salt
  • ground black pepper
  • 2 whole chicken breasts, bone in, skin on (2 1/2 pounds total)
  • 1/2 lemon, cut lengthwise into 4 wedges
Nutrition
459
23% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free
     

Fat

37% 24

Saturated

28% 6

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 4

Carbs

15% 44

Carbs (net)

- 36

Fiber

31% 8

Sugars

- 17

Sugars, added

- 9

Protein

43% 22

Cholesterol

25% 74

Sodium

40% 955

Calcium

12% 121

Magnesium

22% 90

Potassium

26% 1213

Iron

17% 3

Zinc

18% 2

Phosphorus

39% 270

Vitamin A

35% 314

Vitamin C

40% 36

Thiamin (B1)

24% 0

Riboflavin (B2)

16% 0

Niacin (B3)

54% 9

Vitamin B6

50% 1

Folate equivalent (total)

27% 109

Folate (food)

- 107

Folic acid

- 1

Vitamin B12

13% 0

Vitamin D

65% 10

Vitamin E

18% 3

Vitamin K

55% 66

Sugar alcohols

- 0

Water

- 318
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