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Nutrition Facts
Serving Size 375 g
(Approx. 6 Servings)
Amount Per Serving
Calories 490 Calories From Fat 260
% Daily Value*
Total Fat 29 g 45%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 105 mg 35%
Sodium 550 mg 23%
Total Carbohydrate 21 g 7%
Dietary Fiber 9 g 36%
Sugars 5 g
Protein 41 g
Vitamin A 180% Iron 30%
Vitamin C 370% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cast Iron Roasted Chicken on Cruciferous Veggies
Prep Time
45 minutes
Cook Time
1 h 40 m
Total Time
2 h 25 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1/4 cup(s) extra virgin olive oil, divided use, plus more as needed
3 1/2 Lb whole chicken, rinsed and cavity cleared of innards
1 Tsp Chihuahua de Mexico Wood Smoked Salt, plus more as needed
1 Tbsp cracked black pepper, plus more as needed
2 Lb Brussels sprouts, ends trimmed
2 bunches, red or purple kale, roughly chopped
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Instructions

1
Preheat oven to 400ºF.
2
Rub olive oil over entire chicken, then season liberally with smoked salt and pepper, season internal cavity as well. Set aside to rest while oven comes to temperature.
3
Place all veggies into a bowl and toss with olive oil, smoked salt and pepper.
4
Using a large cast iron skillet spread veggies evenly over bottom of pan. Place chicken into center of pan resting on top of veggies. Trussing or tying chicken is recommended.
5
Place pan into oven and roast 90 to 100 minutes or until internal temperature of chicken reaches at least 170ºF. Remove and allow to rest before carving.

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