Oven Roasted Paprika Chicken and Veggies with Marinade

Name: Oven Roasted Paprika Chicken and Veggies with Marinade
Prep time: 2 h 30 min
Cook time: 1 h 15 min
Total time: 3 h 45 min
Yield: 6 servings
Ingredients: 1 whole chicken (whole pasture-raised organic chicken, defrosted (3-4 pound)); 1/2 cup mayo; 1 tablespoon mustard; 2 teaspoons paprika; 6 cloves of garlic; Salt and pepper to taste; 1 teaspoon San Moreno salt blend; 2 lemons (cut in half); 2 sprigs of rosemary; 3 potatoes; 3 carrots; 1 onion

A whole roasted chicken rubbed with paprika, garlic, and mustard mayo, cooked with potatoes, carrots, and onions until golden and tender.

Glycemic Load: 10.0 (Medium)

611 calories per serving

Serves: 6

Prep: 150 minutes

Cook: 75 minutes

main dish ibd friendly

Original recipe: immigrantstable.com

About This Calculation

Oven Roasted Paprika Chicken and Veggies with Marinade has a medium glycemic load of 10.0 per serving — moderate blood sugar impact — portion size and meal composition matter.

The primary glycemic load contributors are potato, raw, flesh and skin (GL 8.9), carrot, raw (GL 0.8), onion, raw (GL 0.1). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.