Thursday, January 21, 2010

Herb Roast Chicken with Root Vegetables

So today we had this dish for dinner tonight, and thought I would share.  It wasn't too shabby!  Makes 4 servings of 420 calories, 10 grams of fat, and 610 mg sodium per serving.

Herb Roast Chicken with Root Vegetables

  • 2 Cloves garlic, minced
  • 1 Tbsp finely chopped fresh rosemary
  • Zest and juice of 1 lemon
  • 1 Tbsp olive oil
  • 1 Chicken (4 lb)
  • Salt and black pepper to taste
  • 1 Large russet potato, sliced into 1/8" rounds
  • 2 Onions, quartered
  • 4 large carrots, cut into large chunks
How to Make it:
  1. Preheat the oven to 450*F.  Mix the garlic, rosemary, lemon zest, and half of the olive oil.
  2. Working on the chicken, gently separate the skin from the flesh at the bottom of the breast and spoon in half of the rosemary mixture; use your hands to spread it around as thoroughly as possible.  Spread the remaining half over the top of the chicken and then season with plenty of salt and pepper.
  3. Mix the potato, onions, carrots, remaining olive oil, and a good pinch of salt and pepper.  Arrange the vegetables in the bottom of a roasting pan and place the chicken on top, breast side up.  Roast for 20-30 minutes, until skin is lightly browned
  4. Reduce the oven temperature to 350*F and roast for another 30 minutes or so.  The chicken is done with the juices between the breast and leg run clear and an instant-read thermometer inserted deep into the thigh reads 155*F.
  5. Remove from the oven and allow to rest for 10 minutes before carving.  Serve with the vegetables.
We had this along with salad and some dinner bread :)

If you try it, let me know what you think!

Happy Thursday!

PS - This is another recipe from the Cook This, Not That Cookbook. I love this cookbook!!

1 comment:


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