Lemon Rosemary Roasted Chicken and Vegetables Feb 2011
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Lemon Rosemary Roasted Chicken and Vegetables Feb 2011 calories by ingredient
Introduction
Version of Ina Garten's Roasted ChickenThis is super simple, extremely flavorful, and amazingly juicy chicken. Version of Ina Garten's Roasted Chicken
This is super simple, extremely flavorful, and amazingly juicy chicken.
Number of Servings: 4
Ingredients
-
1 whole raw chicken (about 4-6 lbs)
1 large sweet onion
10 cups brussels sprouts sprouts
5 cups butternut squash, peeled and rough chop
1/2 lemon
2 TBSP olive oil
3 sprigs rosemary
10 head of garlic
Directions
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.