Herb Roasted Chicken with Root vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Garlic, 2 clovesRosemary, Thyme, or other herb (basil parsley sage etc) - 1 tbsp (I love thyme...)The juice and zest of one lemonOlive Oil, 1 tbspRoasting Chicken, 4lbs.Russet Potato, 1 LargeOnions, 2 mediumCarrots, 4 large
preheat oven 450, mix garlic, herbs, zest and half olive oil and work half mixture onto chicken, other half inside chicken.
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.
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.
Nutritional Info 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
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