Food & Recipes

Roast Chicken with Vegetables and Herbs

by Kathy Gunst

Roast Chicken with Vegetables and Herbs

Prep time: about 10 minutes
Cook time: about 1 hour
Serves: 4 servings

1 tablespoon olive oil
One 3-pound chicken
Salt and freshly ground black pepper
1 medium lemon
4 sprigs fresh rosemary or tarragon, or 1 1/2 teaspoons dried
8 cloves garlic, peeled
12 small new potatoes
2 medium carrots, thinly sliced
6 whole small white onions
2 medium zucchini, thinly sliced
1/2 cup dry red or white wine (or dry sherry), optional

Sprinkle the chicken with herbs and add the potatoes and vegetables.

1. Preheat the oven to 450 degrees. Grease a large roasting pan with the olive oil; add chicken. Sprinkle chest cavity and skin lightly with salt and pepper, then place the entire lemon in cavity. Sprinkle rosemary or tarragon on chicken and scatter garlic.

2. Surround the chicken with potatoes and vegetables, top with wine or sherry, if desired, and roast for 15 minutes. Reduce heat to 350 degrees and roast for 45 minutes to 1 hour, until juices run clear when the inside of the thigh is pierced with a fork.

3. Serve with pan juices and roasted garlic.

per serving ( 1/4 recipe): 581 calories, 68 g protein, 30 g fat (8 g saturated), 2 g carbohydrates, 0 g fiber, 200 mg cholesterol, 116 mg sodium (before adding salt), 45 mg calcium, 3.6 mg iron.