Servings
Font
Back
0.0 from 0 votes

Roasted Chicken with Winter Vegetables

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings: 4
Calories: 133 kcal
Course: Soup
Cuisine: French

Ingredients

  • 3 carrots 3 large peeled carrots
  • 1 turnips 1 large peeled turnip(s)
  • 1 parsnips 1 large peeled parsnip(s)
  • 1 sweet potatoes 1 large peeled sweet potatoes
  • 1 acorn squash 1 small peeled acorn squash
  • 2 olive oil 2 generous tablespoons olive oil
  • 4 chicken 4 leg quarters chicken
  • 7 cups sodium free chicken stock 6 to 8 cups of sodium free chicken stock

Instructions

    Cup of Yum
  1. Preheat oven at 425º. In a cookie sheet place 4 leg quarters, salt and pepper and place in the hot oven to start cooking. Cook until nicely roasted, 40 minutes
  2. Dice all the vegetables into 1 to 1 ½ inch cubes. Place all the cut vegetables in a single layer on a large cookie sheet pan. Drizzle them with olive oil, thyme, salt and pepper. Toss well and bake for 25 minutes, or until the vegetables are tender, turning one with a spatula.
  3. In a large saucepan heat 6 cups of chicken stock. When the vegetables are done roasting, puree them in a food processor. Add the puree to the soup. Scrape any oil that is remaining in the cookie sheet and added to the soup. Rectify the seasoning with salt and pepper to your liking.
  4. Serve in a large soup bowl. Cut the chicken in small bite pieces and place in the middle of the soup. Serve nice and hot.

Nutrition Information

Calories 133kcal (7%) Carbohydrates 31g (10%) Protein 2g (4%) Fat 1g (2%) Sodium 77mg (3%) Potassium 833mg (24%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 12650IU (253%) Vitamin C 28.3mg (31%) Calcium 83mg (8%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 133

% Daily Value*

Calories 133kcal 7%
Carbohydrates 31g 10%
Protein 2g 4%
Fat 1g 2%
Sodium 77mg 3%
Potassium 833mg 18%
Fiber 6g 24%
Sugar 6g 12%
Vitamin A 12650IU 253%
Vitamin C 28.3mg 31%
Calcium 83mg 8%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.