Lemon-Sage Roasted Chicken and Vegetables Recipe

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Lemon-Sage Roasted Chicken and Vegetables
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Ingredients
20
Count
Nutrition
162
Calories
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Ingredients:

Directions:

  1. Trim excess fat from chicken. Remove giblets and neck from chicken; reserve for another use. Rinse chicken thoroughly under cold water, and pat dry with paper towels. Sprinkle chicken with salt and pepper.
  2. Carefully separate skin from body of chicken at neck area, working down to breast and thigh area. Thinly slice 1 lemon. Place lemon slices and 3 tablespoons sage leaves between skin and meat of chicken. Cut remaining 2 lemons in half; place in cavity of chicken. Truss chicken. Insert meat thermometer into meaty part of thigh, making sure it does not touch bone.
  3. Place remaining tablespoon sage leaves, sliced onion, and garlic in a shallow roasting pan coated with cooking spray. Place chicken, breast side up, on top.
  4. Combine potatoes, sweet potato, carrot, and onion wedges in a large bowl. Combine brown sugar and lemon rind; sprinkle over vegetables, and toss gently. Arrange vegetables in a shallow roasting pan coated with cooking spray.
  5. Bake chicken and vegetables, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake, uncovered, 1 hour and 30 minutes or until vegetables are tender and meat thermometer registers 180°. Keep vegetables warm.
  6. Transfer chicken to a serving platter; remove and discard skin, lemon slices, and sage. Remove and discard lemon halves from cavity. Set chicken aside, and keep warm.
  7. Add chicken broth to roasting pan. Cook over high heat, deglazing pan by scraping particles that cling to bottom; cook 5 additional minutes. Pour broth through a wire-mesh strainer into a 1-cupliquid measuring cup, discarding onion, sage, and garlic. Skim fat from broth; add water to make 1 cup.
  8. Combine flour and 1/4 cup broth mixture in a small saucepan, stirring until smooth. Gradually add remaining broth mixture, stirring frequently. Cook over medium heat, stirring frequently, until thickened and bubbly. Stir in Dijon mustard.
  9. Drizzle lemon juice over roasted vegetables. Arrange vegetables around chicken on a serving platter; serve with
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 162.41 Kcal (680 kJ)
Calories from fat 18.05 Kcal
% Daily Value*
Total Fat 2.01g 3%
Cholesterol 90.1mg 30%
Sodium 178mg 7%
Potassium 715.08mg 15%
Total Carbs 26.76g 9%
Sugars 4.37g 17%
Dietary Fiber 3.84g 15%
Protein 9.95g 20%
Vitamin C 25.6mg 43%
Vitamin A 1.4mg 46%
Iron 3.3mg 18%
Calcium 35.5mg 4%
Amount Per 100 g
Calories 77.32 Kcal (324 kJ)
Calories from fat 8.6 Kcal
% Daily Value*
Total Fat 0.96g 3%
Cholesterol 42.89mg 30%
Sodium 84.74mg 7%
Potassium 340.44mg 15%
Total Carbs 12.74g 9%
Sugars 2.08g 17%
Dietary Fiber 1.83g 15%
Protein 4.74g 20%
Vitamin C 12.2mg 43%
Vitamin A 0.7mg 46%
Iron 1.6mg 18%
Calcium 16.9mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.6
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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