This was adapted from a Williams & Sonoma Recipe that I found in a cook book.
This meal can be prepped a day or two ahead of time. If you do this, make sure you give it time to come to room temperature before cooking in oven, or it will take longer to cook and won't be a moist.
1) Preheat the oven to 425.
2) Chop all of the vegetables and add to a 9x13 baking disk or a roasting pan. Coat the vegetables with 1/2 of the oil, and salt and pepper with 1/2 of the salt and pepper. Max a small hole in the middle of the vegetables where the chicken will go and place the garlic there.
3) Rinse the chicken off in cold water. Pat dry with paper towels.
4) Rub the remaining oil over the chicken and place on top of the hole made in the vegetables.
5) Use the remaining salt and pepper on the chicken.
6) Place the sprigs of rosemary inside the quartered lemon and place the whole lemon inside the cavity of the chicken.
7) Put in oven and cook for 45 minutes.
8) Pull the roast out and baste the chicken with the juices from the lemon and any juices in the pan. I also find juices near the legs.
9) Place back in oven and cook an additional 30 minutes.
10) pull out and using a thermometer, validate that the chicken has reached the correct temperature. If it hasn't, place back into the oven for another 15 minutes. Repeat this process until done.
11) Once done, let rest for 10 minutes before cutting the chicken. After 10 minutes, turn the chicken cavity side down and let all of the juices fall into the pan of vegetables.
12) Place the chicken onto a cutting board and carve. Cut the meat up into bit size pieces and add back in with the vegetables. Mix everything together and serve. For a nicer presentation, keep the chicken separate from the vegetables and plate side by side. I mix together as my kids are more likely to eat vegetables this way.
Note: This makes awesome left overs
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (582g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 893 | ||
Calories from Fat: 515 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.3g | 76 % | |
Saturated Fat 16.4g | 82 % | |
Monounsaturated Fat 23.6g | ||
Polyunsanturated Fat 12.3g | ||
Cholesterol 283.5mg | 87 % | |
Sodium 177.8mg | 6 % | |
Potassium 1187mg | 31 % | |
Total Carbohydrate 19.8g | 6 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 14.8g | ||
Protein 72.5g | 104 % | |
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: 893
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