ROAST CHICKEN AND VEGETABLES

5

by: elisia






ONE-POT MEALS: Don't want to break out a battalion of cookware to make tonight's dinner? Each of these recipes requires just one skillet, pan, or baking dish-and renders cleanup a snap.




ingredients

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serves: 4

1 (3 1/2-4 pound) chicken

2 teaspoons kosher salt

1/2 teaspoon black pepper

2 lemons, halved

1 cup fresh herbs (parsley, tarragon, thyme, rosemary or sage, in any combination)

3 tablespoons unsalted butter, at room temperature

3 medium yellow onions, cut into 1/2-inch-thick slices

3 carrots, peeled (and halved lengthwise, if thick)

1 1/2 pounds Yukon gold or new potatoes, halved (if small) or cut into 1 1/2-inch chunks (peel first, if desired)

1 head garlic, unpeeled

Nutrition Facts
ROAST CHICKEN AND VEGETABLES

Servings Per Recipe: 4

Amount per Serving

Calories: 1033

  • Total Fat: 40.2 g
  •     Saturated Fat: 14.3 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 356.1 mg
  • Sodium: 1533.1 mg
  • Total Carbs: 39.3 g
  •     Dietary Fiber: 8.5 g
  •     Sugars: 6.6 g
  • Protein: 125.2 g
VIEW DETAILED NUTRITION

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preparation

Cooks' note:
TIP: If you don't have a roasting pan, use a large ovenproof skillet to roast the chicken. (It's also the perfect size and shape for deep-dish apple-pie.)
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admin

5

Nice Cookbooks