Oven-roasted Chicken With VegetablesEn Español (Spanish Version)
Serving SizeFor 4 ounces of chicken, without skin, and ½ of vegetablesCalories
18.5 gSaturated Fat5 gSodium
1,014 mgTotal Carbohydrate
70 gDietary Fiber10 gProtein
37 gServings2 (plus leftover chicken for tomorrow’s lunch!)IngredientsMeasuresCarrots, peeled and cut into thirds3Small red potatoes, quartered4Medium yellow onion, quartered1Olive oil1 tablespoon + 2 tablespoonsSalt¼ + ½ + ½ teaspoonFreshly ground pepper1/8 + ¼ teaspoonLarge garlic cloves, minced2Parsley, freshly chopped, or 2 teaspoons dried2 tablespoonsThyme, freshly chopped, or 2 teaspoons dried2 tablespoonsChicken (3-4 pounds)1Lemon, quartered1Fresh rosemary sprigs2DirectionsPreheat oven to 425˚F.Place carrots, potatoes, and onions in an oven-safe baking dish or roasting pan. Toss with 1 tablespoon of olive oil, and season with ¼ teaspoon salt and ¼ teaspoon pepper. Spread vegetables to the edges of the baking dish, making room for chicken.In a small bowl, combine 1/8 teaspoon pepper, ½ teaspoon salt, and garlic. Add the parsley and thyme and combine into a paste. Mix in the remaining 2 tablespoons of oil.Remove and discard the giblets from the cavity of the chicken, rinse the chicken under cold running water, and pat dry. Place the chicken, breast-side up, in the center of the baking dish. Beginning at the neck, carefully slide your hand under the skin, making space between the skin and meat. Rub the herb paste between the skin and meat.Season the cavity and skin with the remaining ½ teaspoon of salt. Put the lemon quarters and rosemary sprigs inside the cavity.Roast the chicken and vegetables for about 1 hour and 15 minutes, or until a thermometer inserted into the thigh joint, away from the bone, registers 170˚F-175˚F. If the bird is browning too quickly, cover with aluminum foil.Transfer the chicken to a platter, cover loosely with aluminum foil, and let stand for 10-15 minutes. Carve the chicken and serve the vegetables alongside. Drizzle with any remaining juices.
3.5 starches; 4 lean meats; 2.5 vegetables; 2.5 fats