Whole Roasted Chicken With Rosemary and Root Vegetables Recipe

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Whole Roasted Chicken With Rosemary and Root Vegetables
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Ingredients
25
Count
Nutrition
732
Calories
Total time
61
Minutes
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Ingredients:

Directions:

  1. The chicken: pick the leaves from the sprigs of fresh herbs; chop the leaves.
  2. You should have about 1/4 cup packed, chopped fresh herbs; transfer to a small bowl, add in olive oil and lemon juice; whisk to mix.
  3. Rub the chicken inside and out with the herb mixture.
  4. Season the chicken inside and out with a generous amount of pepper.
  5. Combine the garlic cloves and lemon zest; stuff this mixture into the cavity of the chicken.
  6. Truss the chicken with kitchen twine and put it in a shallow glass bowl or dish; cover it with plastic wrap and refrigerate for at least 4 hours or overnight.
  7. Preheat oven to 425°.
  8. Remove the chicken from the refrigerator about 15 minutes before roasting and scrape off any excess marinade, being sure to leave a thin coating.
  9. Set chicken on a rack in a roasting pan and season it with salt; roast 20 minutes.
  10. Decrease oven temperature to 375° and roast chicken for 1 hour, or until cooked through; baste the chicken frequently with melted butter and any marinade remaining in glass dish.
  11. Remove chicken from roasting pan, tent with foil and let rest on a plate for 10-15 minutes before carving.
  12. The vegetables: preheat oven to 425°; put a roasting pan in the oven, preferably a nonstick pan.
  13. In a bowl, toss the vegetables with the olive oil and season with salt and pepper; transfer them to the hot roasting pan; roast for about 40 minutes, stirring occasionally, until soft and caramelized; serve hot.
  14. Pan sauce—pour off the fat from the chicken roasting pan, reserving the pan juices.
  15. Set the roasting pan over med-high heat and add in the wine.
  16. Deglaze the pan, scraping up the browned bits on the bottom; cook until nearly all the wine is evaporated, about 4 minutes.
  17. Add in the chicken stock and any juices that have accumulated from the resting chicken.
  18. Transfer the liquid to a saucepan and cook over high heat for 15-20 minutes, until the stock is reduced by half and is slightly thickened and richly flavored.
  19. Add any collected juices from the chicken platter to the sauce; swirl the butter into the sauce to enrich it.
  20. Season with salt and pepper, then stir in the parsley.
  21. Cut and remove the string from the chicken using a very sharp knife, and transfer the whole chicken to the center of a large platter; spoon the roasted vegetables around the outside of the platter; serve the pan sauce on the side.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 732.35 Kcal (3066 kJ)
Calories from fat 458.65 Kcal
% Daily Value*
Total Fat 50.96g 78%
Cholesterol 143.8mg 48%
Sodium 333.57mg 14%
Potassium 1180.61mg 25%
Total Carbs 37.48g 12%
Sugars 10.94g 44%
Dietary Fiber 6.42g 26%
Protein 28g 56%
Vitamin C 39.8mg 66%
Vitamin A 1mg 34%
Iron 2.5mg 14%
Calcium 93.8mg 9%
Amount Per 100 g
Calories 130.56 Kcal (547 kJ)
Calories from fat 81.77 Kcal
% Daily Value*
Total Fat 9.09g 78%
Cholesterol 25.64mg 48%
Sodium 59.47mg 14%
Potassium 210.48mg 25%
Total Carbs 6.68g 12%
Sugars 1.95g 44%
Dietary Fiber 1.15g 26%
Protein 4.99g 56%
Vitamin C 7.1mg 66%
Vitamin A 0.2mg 34%
Iron 0.4mg 14%
Calcium 16.7mg 9%

* 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

  • 18.1
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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