Roasted Chicken and Vegetables
A) 1 5-lb whole chicken, giblets removed and fat trimmed
B) 1-2 lemons
C) 1 bunch fresh thyme
D) 1 TBSP. light butter
E) 1 bunch fresh rosemary
F) 4 cloves garlic, minced
G) 4 medium red potatoes, cut into 1-inch wedges
H) 6 large carrots, cut into thirds; halve thick pieces lengthwise
I) 1 medium red onion, cut into 1" wedges
J) 1 TBSP. olive oil
1) Rinse chicken body cavity and dry with paper towels.
2) Place one oven rack in center of oven and place a second oven rack
in bottom third of oven. Preheat oven to 450 degrees F. Line a
roasting pan with foil and place a rack in prepared pan. Zest some of
the lemon peel and squeeze juice from one of the lemons; set juice
aside. In a small bowl combine lemon zest, 2 TBSP. snipped fresh
thyme, light butter, 2 tsp. fresh rosemary, and garlic. Rub this
herb mixture over the meat that is under the breast and leg
skin. Sprinkle chicken with 1 tsp. salt and 1/4 tsp. black pepper
3) Place chicken, breast side up, on the rack in roasting pan; place
on middle oven rack. Roast 55 minutes.
4) Line a 15 x 10-inch baking pan with foil and coat with nonstick
cooking spray. Combine in a large bowl, potatoes, carrots, onion, and
oil with 1 TBSP. snipped fresh thyme, 1 tsp. snipped fresh rosemary,and
1/4 tsp. each salt and black pepper. Spread vegetables in prepared
pan and top with 6 sprigs fresh thyme and 1 sprig fresh
5) After the chicken has roasted 55 minutes, place vegetables on
bottom oven rack. Roast 25-35 minutes more or until chicken is done
(at least 175 degrees F. in thigh). Remove chicken from oven and roast
the vegetables 10 / 15 minutes more or until tender.
6) Cover chicken with foil and let stand 15 minutes. If so desired,
remove zest from remaining lemon. Remove and discard the skin
from chicken. Carve chicken and drizzle with reserved lemon juice
and pan juices. Serve with vegetables.
Servings = 8
Calories per serving = (3 oz. chicken + 1 cup of vegetables) = 296
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