- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 354.1
- Total Fat: 8.7 g
- Cholesterol: 135.9 mg
- Sodium: 429.1 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 3.9 g
- Protein: 45.1 g
Roasted Lemon and Herb Chicken with VegetablesSubmitted by: JUVE1986
IntroductionFound this in one of my cookbooks. It's a family pleaser, very tasty! Found this in one of my cookbooks. It's a family pleaser, very tasty!
1 5lb Roasting chicken
2 Cloves garlic, minced
1 Tbs Rosemary, chopped
Zest and juice from one small lemon
1 Tbs Extra virgin olive oil
1 Large russet potato, sliced in rounds
2 Onions, quartered
4 Medium carrots, cut in large chunks
2 cloves garlic, quartered
Toss vegetables with half Tbs of olive oil and pepper to taste.
Arrange vegetables, quartered garlic, and chicken in a roasting dish.
Mix garlic, lemon, rosemary, and half Tbs olive oil and spread half under sking over chicken breast. Rub the rest on the chicken.
Roast 20-30 minutes at 450.
Reduce heat to 350 and roast an additional 30 minutes or until chicken is done (juices run clear, temp reaches 160 or above).
Allow to rest 10 minutes and serve.
Number of Servings: 5
Recipe submitted by SparkPeople user JUVE1986.