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Roasted Chicken on a Bed of Winter Vegetables

Related recipes: Main Dishes, Dairy-Free, Egg-Free, High-Fiber Diet, Low-Calorie

From: National Chicken Council

Quick Facts

Servings: 8

Cook Time: 60 min.

Sides & Desserts

Wine Pairings

This winter favorite is a classic and dependable recipe for whole roasted chicken with root vegetables.

Ingredients

3 1/2 lb broiler-fryer
1 lemon, sliced
1 medium onion, peeled and quartered
3 thyme sprigs
kosher or coarse salt and freshly ground black pepper to taste
3 medium leeks, white part only, washed carefully and thinly sliced
2 carrots, peeled and cut into thin sticks or rounds
6 red potatoes, quartered
4 medium parsnips, or 6 medium turnips, or 2 medium rutabaga, peeled and cut into thin sticks (or any combination of these vegetables, enough to yield 6 cups)
12 oz (1 1/2 cups) dry white wine
1 14-ounce can chicken broth

Directions

Preheat the oven to 425F.
Rinse chicken thoroughly. Put lemon, onion and thyme into the cavity of the chicken. Sprinkle the skin of the chicken liberally with salt and pepper. Scatter the leeks, carrots, potatoes, turnips and/or rutabaga over the bottom of a roasting pan. Sprinkle the vegetables with salt and pepper. Set the chicken on top of the vegetables. Pour white wine and chicken broth over chicken and vegetables.
Roast the chicken for 1 hour until the skin is browned, the juices at the joint of the thigh run clear when pierced with a knife, and a thermometer inserted into the flesh of the thigh registers 180 F. Stir vegetables and baste chicken with juices occasionally during cooking.
Transfer the chicken to a cutting board. Lift the vegetables into a serving bowl and pour or ladle the juices into a pitcher or gravy boat. Carve the chicken and serve with vegetable juices.

Recipe courtesy of the National Chicken Council

Nutrition note: Nutrition calculation based on parsnips.

Nutrition Facts

Calories 649

Calories from Fat 276 (43%)

(47%)Total Fat 31g

(44%)Saturated Fat 9g

Polyunsaturated Fat 7g

Monounsaturated Fat 13g

(50%)Cholesterol 149mg

(8%)Sodium 190mg

(41%)Potassium 1444mg

Total Carbohydrate 44g

(31%)Dietary Fiber 8g

Sugars 8g

Sugar Alcohols 0g

(84%)Protein 42g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Read our healthy recipe definitions.

Learn more about Aisle7, the company.

Learn more about the authors of Aisle7 products.

The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.

	Search Content Roasted Chicken on a Bed of Winter Vegetables Related recipes: Main Dishes, Dairy-Free, Egg-Free, High-Fiber Diet, Low-Calorie From: National Chicken Council Quick Facts Servings: 8 Cook Time: 60 min. Sides & Desserts Focaccia and Gorgonzola with Roasted Garlic Best Rice Pilaf Search for Special Diet Recipes Wine Pairings Pinot Noir Cabernet Franc This winter favorite is a classic and dependable recipe for whole roasted chicken with root vegetables. Ingredients 3 1/2 lb broiler-fryer 1 lemon, sliced 1 medium onion, peeled and quartered 3 thyme sprigs kosher or coarse salt and freshly ground black pepper to taste 3 medium leeks, white part only, washed carefully and thinly sliced 2 carrots, peeled and cut into thin sticks or rounds 6 red potatoes, quartered 4 medium parsnips, or 6 medium turnips, or 2 medium rutabaga, peeled and cut into thin sticks (or any combination of these vegetables, enough to yield 6 cups) 12 oz (1 1/2 cups) dry white wine 1 14-ounce can chicken broth Directions Preheat the oven to 425F. Rinse chicken thoroughly. Put lemon, onion and thyme into the cavity of the chicken. Sprinkle the skin of the chicken liberally with salt and pepper. Scatter the leeks, carrots, potatoes, turnips and/or rutabaga over the bottom of a roasting pan. Sprinkle the vegetables with salt and pepper. Set the chicken on top of the vegetables. Pour white wine and chicken broth over chicken and vegetables. Roast the chicken for 1 hour until the skin is browned, the juices at the joint of the thigh run clear when pierced with a knife, and a thermometer inserted into the flesh of the thigh registers 180 F. Stir vegetables and baste chicken with juices occasionally during cooking. Transfer the chicken to a cutting board. Lift the vegetables into a serving bowl and pour or ladle the juices into a pitcher or gravy boat. Carve the chicken and serve with vegetable juices. Recipe courtesy of the National Chicken Council Nutrition note: Nutrition calculation based on parsnips. Nutrition Facts Calories 649 Calories from Fat 276 (43%) (47%)Total Fat 31g (44%)Saturated Fat 9g Polyunsaturated Fat 7g Monounsaturated Fat 13g (50%)Cholesterol 149mg (8%)Sodium 190mg (41%)Potassium 1444mg Total Carbohydrate 44g (31%)Dietary Fiber 8g Sugars 8g Sugar Alcohols 0g (84%)Protein 42g * Percent Daily Values are based on a 2,000 calorie diet. Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods. Copyright 2013 Aisle7. All rights reserved. Aisle7.com Read our healthy recipe definitions. Learn more about Aisle7, the company. Learn more about the authors of Aisle7 products. The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.