Food Network Herb Roasted Chicken With A Mix Of Roasted Baby Root Vegetables Recipe

Total time: 100 minutes

Keto Friendliness Gauge

Net Carbs are 1% of calories per serving, at 16g per serving. This food is keto-friendly.

How keto-friendly is Food Network Herb Roasted Chicken With A Mix Of Roasted Baby Root Vegetables? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Food Network Herb Roasted Chicken With A Mix Of Roasted Baby Root Vegetables Recipe

  • Net Carbs are 1% of calories per serving, at 16g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal's calories per serving is around 40% of a standard 2,000 calorie diet and probably higher if your calorie limit is lower than 2,000. If you plan to eat more meals later in the day, you should reconsider this item. If the portion size of this meal is large and satiates your appetite, and keeps you full until much later in the day, then you shouldn't have any worries. The problem is if you eat a lot of calories later, which puts you at risk for overconsumption.
  • This food's %DV (daily value percentage) for sodium is 67%. At 1530mg, it's considered high in sodium according to the FDA's standard for %DV (daily value percentage), which considers any food with %DV of more than 20% as high in sodium. The organization recommends 2300mg of sodium as the daily limit. High sodium is believed to be associated with health problems such as heart disease, strokes, high blood pressure, and kidney malfunctions. There's also a belief that diets with high amounts of salt correlates with obesity, but the link hasn't proven to be so direct. Instead, salt may trigger overeating by increasing the feeling of hunger, according to studies referenced in this WebMD article about salt & obesity. Add-ons such as sauces and condiments are the usual high-sodium culprits in most restaurant meals. Sodium additives are responsible for most high sodium amounts in packaged foods, especially frozen meals. For most adults, a healthy range for daily maximum sodium consumption is between 1500-2300mg; foods should be within 5%-20% DV per serving.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Food Network Herb Roasted Chicken With A Mix Of Roasted Baby Root Vegetables Recipe Nutrition Label

Nutrition Facts

Serving Size: 4 servings   ( 661 g )
Amount Per Serving
Calories: 1074
Total Fat: 85g
Saturated Fat: 18g
Polyunsaturated Fat: 14g
Monounsaturated Fat: 48g
Trans Fat: 0g
Cholesterol: 217mg
Sodium: 1530mg
Total Carbohydrates: 22g
Dietary Fiber: 6g
Sugar: 8g
Protein: 57g
Calcium: 112mg Iron: 5mg
Potassium: 1165mg Vitamin A: 607mcg
Vitamin C: 35mg Vitamin D: 1mcg

Ingredients

  • 1 (3 1/2 to 4-pound) whole chicken
  • 1 1/2 tablespoons salt
  • 2 teaspoons black pepper
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped thyme leaves
  • 1/2 tablespoon chopped sage leaves
  • 2 tablespoons chopped parsley leaves (reserve the parsley stems)
  • 1/2 cup olive oil
  • 1 lemon, quartered
  • 2 bay leaves
  • 1/4 pound baby turnips, peeled and stem ends trimmed
  • 1/4 pound baby red carrots, peeled and stem ends trimmed
  • 1/4 pound orange carrots, peeled and stem ends trimmed
  • 1/4 pound baby golden beets, peeled and stem ends trimmed
  • 1/4 pound baby beets, peeled and stem ends trimmed
  • 1/4 pound fingerling potatoes, halved
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil

Instructions

Visit Food Network's website to view the recipe instructions. (Via Edamam)