From Cooks Country, A whole chicken cut and roasted with carrots, potatoes, brussels sprouts, & shallots without being limp or fatty.
Remove wings and backbone from chicken. Remove excess fat & skin to help reduce liquid in pan which could turn veggies soggy and keep them from crisping up.
Cut into 8 pieces (drumsticks, thighs, breasts (cut each in half)).
Toss veggies with oil & spices made from (1-tbls vegetable oil, about 6 cloves garlic, 2-tsp fresh thyme, 1-tsp fresh rosemary, 1tsp sugar, 3/4 tsp salt, and 1/4 tsp pepper).
Arrange vegetables on sheet pan with sprouts & shallots near center,
Place chicken parts on top with breasts near center.
Brush chicken with butter & spice mixture made of (2-tbls melted butter, 2-tsp fresh thyme, and 1-tsp fresh rosemary).
Roast in 475 degree (hot) oven for 35 to 40 minutes.
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Serving Size: 1 Serving (361g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 444 | ||
Calories from Fat: 212 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.5g | 31 % | |
Saturated Fat 6.7g | 33 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 115mg | 35 % | |
Sodium 168.6mg | 6 % | |
Potassium 1076mg | 28 % | |
Total Carbohydrate 25.9g | 8 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 21.2g | ||
Protein 33g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 444
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