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Rosemary Roasted Chicken With Carrots Recipe
|Chicken breast fillets||400 Gram, halved|
|Carrots||8 , cut diagonally into 5cm lengths|
|Freshly ground black pepper||To Taste|
|Chopped fresh rosemary||2 Teaspoon|
|Unsalted butter||15 Gram, cut into small cubes|
|Skimmed chicken stock||2 Tablespoon, warmed|
|Rosemary sprigs||1 (For Garnish)|
Serving size: Complete recipe
Calories 801 Calories from Fat 241
% Daily Value*
Total Fat 27 g41.9%
Saturated Fat 8.3 g41.7%
Trans Fat 0 g
Cholesterol 33.2 mg
Sodium 772.4 mg32.2%
Total Carbohydrates 51 g17%
Dietary Fiber 15.6 g62.5%
Sugars 23.6 g
Protein 93 g186.3%
Vitamin A 1645% Vitamin C 52.8%
Calcium 20.8% Iron 14.6%
*Based on a 2000 Calorie diet
Rub chicken with salt and pepper to taste, sprinkle with rosemary, place in a baking dish.
Boil, steam or microwave carrots until just tender, arrange around chicken.
Dot with butter.
Drizzle chicken with stock, bake for 15 minutes or until cooked.