Sriracha-Marinated Roast Chicken with Root Vegetables Recipe

Looking for an easy Sriracha-Marinated Roast Chicken With Root Vegetables recipe? Learn how to make Sriracha-Marinated Roast Chicken With Root Vegetables using healthy ingredients.


Submitted by drhastings

Makes 6 servings



Adapted from http://www.npr.org/2011/09/06/140220680/confessions-of-a-sriracha-fanatic

Recipe Ingredients for Sriracha-Marinated Roast Chicken With Root Vegetables

1/4 cup soy sauce
1/4 cup sriracha
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 tablespoon light brown sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 lb roasted chicken breast, meat only
2 bell peppers, cut in 3/4-inch strips
4 garlic cloves, smashed
2 yellow onions, quartered
600 g sweet potatoes, cut in 1 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper

Recipe Directions for Sriracha-Marinated Roast Chicken With Root Vegetables

  1. Whisk all of the marinade ingredients together in a small bowl and set aside.

  2. Preheat oven to 400 degrees.

  3. Rinse the chicken and pat dry inside and out with paper towels. Place in a large bowl. Pour the marinade over the chicken. Coat all over the chicken, including inside the cavity and between the skin and breast meat. Transfer chicken to a roasting pan, breast-side up, leaving any excess marinade in the bowl. Add vegetables, olive oil, salt and pepper to the same bowl. Toss to coat. Scatter the vegetables around the chicken in the roasting pan. Bake in oven 30 minutes.

  4. Remove pan and, using tongs, carefully turn chicken over in pan, breast-side down. Continue roasting 20 minutes. Remove pan and turn chicken over once again, breast-side up. Continue roasting until thoroughly cooked and juices run clear from thigh when pierced with a knife, about 20 minutes.

  5. Remove from oven and transfer chicken to cutting board. Tent loosely with foil and let rest 15 minutes before carving. Stir vegetables in the pan with the juices and keep warm. Serve chicken with vegetables and reserved juices.

Categories

Chicken

Nutrition Facts
Serving Size 369.9g
Amount Per Serving
Calories
504
Calories from Fat
133
% Daily Value*
Total Fat
14.8g
23%
Saturated Fat
2.9g
15%
Trans Fat
0.0g
Cholesterol
130mg
43%
Sodium
1571mg
65%
Potassium
1393mg
40%
Total Carbohydrates
39.5g
13%
Dietary Fiber
5.9g
24%
Sugars
5.5g
Protein
50.6g
Vitamin A 28% Vitamin C 123%
Calcium 6% Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Very high in niacin
  • High in selenium
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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