Roasted Chicken With Warm Winter Greens Salad Recipe

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Roasted Chicken With Warm Winter Greens Salad
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Ingredients
13
Count
Nutrition
1535
Calories
Total time
1
Minutes
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Ingredients:

Directions:

  1. Pull off the fat from around the chicken’s cavity and coarsely chop the fat. In a small saucepan over low heat, cook the fat until rendered, about 15 minutes. Strain through a fine-mesh sieve; you should have about 1 1/2 Tbs. Let the chicken and fat stand at room temperature for 1 to 2 hours.
  2. Preheat an oven to 350°F.
  3. Place the bread cubes in a bowl, drizzle with the 2 Tbs. olive oil and stir to coat. Spread the bread cubes on a rimmed baking sheet. Toast in the oven, stirring occasionally, until golden, about 15 minutes. Let cool.
  4. Increase the oven temperature to 425°F Place a V-shaped roasting rack in a flameproof roasting pan and lightly oil the rack. Rub the rendered fat all over the exterior of the chicken. Season the chicken inside and out with the 2 teaspoons salt and the 1/2 teaspoons pepper. Place the chicken on its side on the roasting rack and roast for 20 minutes. Turn the chicken on its other side and roast for 20 minutes more. Turn the chicken on its back and roast until golden brown and an instant-read thermometer inserted into the thickest part of the breast meat registers 160°F, about 40 minutes. Tilt the chicken so any juice in the cavity flows into the pan. Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
  5. Meanwhile, to make the vinaigrette, pour off all but 2 Tbs. of the drippings from the roasting pan. Place the pan on the stovetop over medium heat. Add the shallot and garlic and cook, stirring often, until the shallot has softened, about 2 minutes. Stir in the broth, vinegar and walnut oil. Bring to a boil over high heat, scraping up the browned bits from the pan bottom. Remove from the heat. Adjust the seasonings with salt and pepper.
  6. In a large bowl, combine the salad greens, bread cubes, walnuts and dried cranberries. Add the warm vinaigrette and toss to coat. Divide the salad among warmed dinner plates. Cut the chicken into quarters and place a chicken quarter on top of each salad. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1535.15 Kcal (6427 kJ)
Calories from fat 1043.2 Kcal
% Daily Value*
Total Fat 115.91g 178%
Cholesterol 408.15mg 136%
Sodium 1469.6mg 61%
Potassium 1069.45mg 23%
Total Carbs 29.64g 10%
Sugars 16.22g 65%
Dietary Fiber 4.91g 20%
Protein 94.88g 190%
Vitamin C 16.4mg 27%
Iron 5.5mg 30%
Calcium 74.9mg 7%
Amount Per 100 g
Calories 147.49 Kcal (618 kJ)
Calories from fat 100.22 Kcal
% Daily Value*
Total Fat 11.14g 178%
Cholesterol 39.21mg 136%
Sodium 141.19mg 61%
Potassium 102.75mg 23%
Total Carbs 2.85g 10%
Sugars 1.56g 65%
Dietary Fiber 0.47g 20%
Protein 9.12g 190%
Vitamin C 1.6mg 27%
Iron 0.5mg 30%
Calcium 7.2mg 7%

* 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

  • 39.6
    Points
  • 41
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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