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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 184.7
  • Total Fat: 11.7 g
  • Cholesterol: 34.0 mg
  • Sodium: 91.6 mg
  • Total Carbs: 8.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 11.8 g

View full nutritional breakdown of Roast Garlic Chicken with Veggies calories by ingredient
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Roast Garlic Chicken with Veggies

Submitted by: GJCOPE

Introduction

A healthy roasted chicken with vegetables on the side. A healthy roasted chicken with vegetables on the side.
Number of Servings: 4

Ingredients

    1 whole onion
    3 stalks of celery
    2 carrots
    1 whole roaster chicken (5-6 pounds)
    2 tablespoons of minced garlic
    "Season All" seasoning mix
    3 tablespoons of Extra Virgin Olive Oil
    Roasting pan
    Turkey baster
    Cotton twine

Directions

1) Preheat the oven to 400 degree
2) Chop the onion into eight pieces (cut in half, then cut the halves into fours)
3) Chop the carrots and celery into small pieces (but keep separate)
4) Rinse the chicken in cold water and pat dry with some paper towels; remove the gizzards and place in a roasting pan.
5) Generously apply "Season All" to the chicken and rub it in
6) Place a handful of the chopped celery, carrots and four chunks of the onion inside the cavity of the chicken ... then throw in a tablespoon of the garlic.
7) Tie the chicken legs together with cotton twine.
7) Fill the pan with 1/2 inch of water and then add the rest of the chopped celery, onion, carrots and garlic to the pan.
8) Place in the oven for 1-1/2 to 2 hours (about 20 minutes per pound).
9) Baste the chicken every 20 minutes using the juices in the pan.
10) With about 20 minutes left, pull the chicken out and pour three tablespoons of EVOO over the chicken and place it back in the oven.
11) If you have a chicken with one of those little automatic "I'm done" buttons, great! If not, make sure you have a meat thermometer to check the temperature of the chicken before you eat it.
12) When it's done, take it out and carve it up. Servie with vegetables.
13) For a healthier meal, do not eat the skin!

Number of Servings: 4

Recipe submitted by SparkPeople user GJCOPE.






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