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Sunday Roast Chicken With Carrots and Parsnips

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

62.8g

Energy (kJ)

6903kJ

Energy (kcal)

1650kcal

Carbohydrate incl. fibre (g)

240.7g

Carbohydrate excl. fibre (g)

177.5g

Sugar (g)

68.6g

Fibre (g)

63.2g

Fat (g)

53.7g

Saturated fat (g)

13.8g

Unsaturated fat (g)

34.8g

Monounsaturated fat (g)

24.4g

Polyunsaturated fat (g)

10.4g

Trans fat (g)

0.0g

Cholesterol (mg)

235mg

Sodium (mg)

359mg

Salt (g)

0.89g

Vitamin A (IU)

2342IU

Vitamin C (mg)

229.2mg

Calcium (mg)

508mg

Iron (mg)

11.63mg

Potassium (mg)

5392mg

Total

251.4g

27613kJ

6598kcal

962.7g

710.1g

274.3g

252.6g

214.9g

55.1g

139.2g

97.5g

41.8g

0.0g

942mg

1434mg

3.58g

9367IU

917.0mg

2030mg

46.53mg

21568mg

  • 1 whole chicken
  • 1 onion, cut into chunks
  • 1 Knorr garlic & Rosemary Cook-In Bag
  • 16 - 20 baby carrots
  • 4 large / 6 medium parsnips
  • 30 ml olive oil
  • 4 sprigs thyme
  • 30 ml honey
  • 15 ml lemon juice
  • Robertsons Atlantic sea salt
  • Robertsons Black Pepper