Lemon Rosemary Roasted Chicken and Vegetables Feb 2011
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 whole raw chicken (about 4-6 lbs)1 large sweet onion10 cups brussels sprouts sprouts5 cups butternut squash, peeled and rough chop1/2 lemon2 TBSP olive oil3 sprigs rosemary10 head of garlic
Wash chicken and coat outside with 1 tbsp of olive oil and salt and pepper for seasoning. Coat the inside with salt and pepper, and place 1/2 lemon, 2 sprigs rosemary and garlic inside the chicken. Tie legs with twine.
Toss the vegetables with 1 tbsp olive oil, salt and pepper, and 1 sprig of rosemary. Pour into roasting pan.
Place chicken in roasting pan surrounded by all the vegetables.
Bake for approximately 1 hr and 15 mins at 425 degrees. It is cooked when the juices run clear between the leg and breast. Let the chicken rest for 10-15 mins before cutting.
Number of Servings: 4
Recipe submitted by SparkPeople user CM70830.
Toss the vegetables with 1 tbsp olive oil, salt and pepper, and 1 sprig of rosemary. Pour into roasting pan.
Place chicken in roasting pan surrounded by all the vegetables.
Bake for approximately 1 hr and 15 mins at 425 degrees. It is cooked when the juices run clear between the leg and breast. Let the chicken rest for 10-15 mins before cutting.
Number of Servings: 4
Recipe submitted by SparkPeople user CM70830.
Nutritional Info Amount Per Serving
- Calories: 418.0
- Total Fat: 11.9 g
- Cholesterol: 118.9 mg
- Sodium: 193.6 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 11.7 g
- Protein: 42.5 g
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