Herb Roasted Chicken with Root vegetables

Herb Roasted Chicken with Root vegetables
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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Herb Roasted Chicken with Root vegetables calories by ingredient
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From Cook This, Not That From Cook This, Not That
Number of Servings: 5


    Garlic, 2 cloves
    Rosemary, Thyme, or other herb (basil parsley sage etc) - 1 tbsp (I love thyme...)
    The juice and zest of one lemon
    Olive Oil, 1 tbsp
    Roasting Chicken, 4lbs.
    Russet Potato, 1 Large
    Onions, 2 medium
    Carrots, 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.

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