Roasted Lemon and Herb Chicken with Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 5lb Roasting chicken2 Cloves garlic, minced1 Tbs Rosemary, choppedZest and juice from one small lemon1 Tbs Extra virgin olive oil1 Large russet potato, sliced in rounds2 Onions, quartered4 Medium carrots, cut in large chunks2 cloves garlic, quarteredSaltPepper
Heat oven to 450.
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.
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.
Nutritional Info 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
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