- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 325.4
- Total Fat: 8.1 g
- Cholesterol: 124.0 mg
- Sodium: 172.1 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 3.3 g
- Protein: 41.2 g
Herb Roasted Chicken with Root vegetablesSubmitted by: JACPANTS
IntroductionFrom Cook This, Not That From Cook This, Not That
Garlic, 2 cloves
Rosemary, Thyme, or other herb (basil parsley sage etc) - 1 tbsp (I love thyme...)
The juice and zest of one lemon
Olive Oil, 1 tbsp
Roasting Chicken, 4lbs.
Russet Potato, 1 Large
Onions, 2 medium
Carrots, 4 large
Cut up root veggies chunky big pieces.
veggies in bottom of pan chicken on top and roast for 20- 30 mins, til skin gets golden, then turn down to 350 and roast for about 30 mins. Internal thermometer should read 155. remove from oven and let rest for 10 mins so juices can redistribute through the chicken. Cut up fryer in pieces and serve.
Serving Size: makes 4-6 servings
Number of Servings: 5
Recipe submitted by SparkPeople user JACPANTS.