Hot Tub Chicken with Roasted Fennel and Sweet Potato

Hot Tub Chicken with Roasted Fennel and Sweet Potato
17 Ingredients
  • 1/4 cup olive oil
  • 2 tablespoons kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 4 lemons, zested and juiced
  • 2 cloves garlic, smashed
  • One 3- to 4-pound chicken, skin slightly separated from the muscle for marinade penetration
  • 8 red, yellow or orange mini bell peppers, halved
  • 1 medium sweet potato, sliced into 1/2-inch rounds
  • 1 medium fennel bulb, cut into 1/4-inch slices
  • 1 small yellow onion, cut into 1/4-inch slices
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup white wine
  • 4 cloves garlic, smashed
  • 1 sprig fresh rosemary
  • 1 tablespoon butter
Nutrition
588
29% daily value
3 servings
                                       
                                            high-​fiber, gluten-​free
     

Fat

60% 39

Saturated

41% 8

Trans

- 0

Monounsaturated

- 23

Polyunsaturated

- 5

Carbs

16% 49

Carbs (net)

- 34

Fiber

59% 15

Sugars

- 21

Sugars, added

- 0

Protein

29% 15

Cholesterol

14% 41

Sodium

64% 1529

Calcium

14% 143

Magnesium

22% 92

Potassium

32% 1484

Iron

23% 4

Zinc

18% 2

Phosphorus

35% 246

Vitamin A

103% 929

Vitamin C

513% 461

Thiamin (B1)

25% 0

Riboflavin (B2)

33% 0

Niacin (B3)

44% 7

Vitamin B6

109% 1

Folate equivalent (total)

48% 191

Folate (food)

- 191

Folic acid

- 0

Vitamin B12

6% 0

Vitamin D

1% 0

Vitamin E

69% 10

Vitamin K

75% 90
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