Monday, June 9, 2014

Roast Chicken with Root Vegetables


3 lbs chicken, whole
2 cups parsnips, chopped
2 large carrots, chopped
2 medium sweet potatoes, chopped
3 tbsp olive oil
2 cloves of garlic, chopped
1 1/2 tsp rosemary
1 1/2 tsp thyme
1 1/2 tsp black pepper


Preheat oven to 400 degrees.  Chop vegetables in to uniform cubes of approximately 1 inch and place in bowl.  Mix spices in with olive oil.  Remove chicken from package, rinse thoroughly, and pat dry.   Remove innards from cavity.  Place in roasting pan and separate the skin from the meat starting at the neck.  Take approximately 1 tbsp of the oil and spices and rub between the skin and the meat.  Take the remainder of the oil/spice mixture and cover the vegetables with it. You can either mix it by hand or cover the bowl and shake.  Place vegetables around the chicken and place in oven.  Allow to cook for between 60-70 minutes.  The chicken is done when the juices that come from cutting between the leg and rib cage run clear.  Remove chicken and cover roasting pan with tin foil and allow the vegetables to cook for about 10 more minutes, they are done when they are fork tender or to your liking.

Nutrition info (Approximate)

Makes 4 servings
533 cals
25g fat
38g carbs
41g protein
1256mg potassium
392mg sodium