Home-Style Roasted Chicken with Vegetables
Enjoy the inviting aroma of roasted chicken infused with a subtle zest of lemon and fragrant rosemary. Yam, carrots and red potatoes bring seasonal color and nutrition to this deliciously tender chicken. Serve with a fresh green salad. All ingredients should be organic, if possible.
* 1 lemon
* 2 rosemary sprigs, 4-inch each
* 4 to 5 lb organic, free-range roasting chicken
* 3 large carrots, peeled and cut into 2-inch lengths
* 1/2 lb yam, peeled and cut into 1-inch pieces
* 10 small red potatoes, cut in half
* 1 yellow onion, peeled, cut in 6 wedges
* 1 cup white wine
* 1 cup chicken broth
* 2 TB extra virgin olive oil
* sea salt, to taste
* ground pepper, to taste
Preheat oven to 425°F.
Pierce lemon all over with a fork. Place whole lemon and rosemary sprigs into cavity of chicken. Truss chicken and place breast-side up in a large roasting pan. Arrange the vegetables around the chicken. Pour wine and chicken broth over the chicken and vegetables. Drizzle chicken with olive oil and sprinkle with sea salt and pepper to taste.
Cover the chicken tightly with foil. Roast chicken for 30 minutes.
Reduce oven heat to 350°F. Remove foil setting it aside for later use and continue to roast chicken for another hour and a half, basting periodically. Remove chicken to a platter and allow it to rest for 20 minutes. While chicken is resting, cover the vegetables with the foil and continue to roast for the 20 minutes that the chicken is resting.
Per Serving (764g-wt.): 1080 calories (510 from fat), 57g total fat, 15g
saturated fat, 7g dietary fiber, 71g protein, 63g carbohydrate, 255mg
cholesterol, 610mg sodium