Oven-Roasted Chicken and Root Vegetables
Posted 3/1/2010 @ 2:54:45 pm by todaysbaker.com
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Try this delicious recipe for Oven-Roasted Chicken and Root Vegetables -- what a wonderful meal for a cold winter evening and it makes six servings with great flavor for only $1.31 each!
Ingredients:
1 roasting chicken (5½ lb), giblets reserved for another use
½ tsp each salt, pepper and dried thyme
6 small red potatoes, halved
½ small rutabaga, peeled and cut in 1½-inch chunks
1 medium red onion, cut in 12 wedges
2 large carrots, cut in 2-inch lengths, thicker parts halved lengthwise
3 small parsnips, peeled and cut in 2-inch lengths, thicker parts halved lengthwise
Directions:
1. Heat oven to 400ºF. You'll need a large roasting pan lined with nonstick foil. Place chicken on foil and sprinkle with half the salt, pepper and thyme.
2. Roast chicken 25 minutes. Add vegetables to pan (if there's not enough room in pan, place on a nonstick foil-lined rimmed baking sheet). Sprinkle with remaining salt, pepper and thyme, and toss to coat with drippings.
3. Roast 35 to 45 minutes longer, tossing vegetables once or twice, until vegetables are tender and a meat thermometer inserted in the thickest part of the thigh, not touching bone, registers 170ºF.
4. Remove chicken to cutting board; let rest 5 minutes before carving. Arrange on platter with vegetables.
(Makes 6 servings.)
Nutrients per serving: Calories 642, Protein 51g, Carbohydrates 38g, Dietary Fiber 5g, Fat 31g (Saturated Fat 9g), Cholesterol 152mg, Sodium 377mg.
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