3 years ago

Whole Roasted Chicken with Root
Vegetables

The
drippings from the chicken give the vegetables a wonderfully robust flavor!

6 servings

Preparation time: 1 hour

Ingredients

For the chicken:

  • 1 (3-pound)
    whole organic chicken
  • 2 lemon
    slices (optional)
  • 1 ½
    tablespoon + 1 teaspoon California Olive Ranch Olive Oil
  • 2 teaspoons
    fresh rosemary, finely chopped
  • 2 teaspoons
    fennel seeds, crushed
  • ½ teaspoon
    Lunds & Byerlys Sea Salt, divided
  • ½ teaspoon
    freshly ground black pepper, divided
  • Lemon
    wedges for serving (optional)

For the vegetables:

  • 4 cups red
    potatoes, halved and cut into ¼-inch rounds
  • 2 cups
    carrots, cut into ¼-inch rounds
  • 2 cups
    Brussels sprouts, trimmed and halved
  • 2 cups
    leeks, washed, halved and cut into 1-inch slices
  • 2 teaspoons
    garlic, minced

Directions

  1. Heat
    oven to 450 F.
  2. Place
    chicken, breast side down, on a work surface. Starting at thigh end, cut along
    one side of backbone with kitchen shears. Turn chicken around; cut along other
    side. Discard or save backbone for stock. Flip chicken over and open it like a
    book. Press firmly on breastbone to flatten.
  3. Using
    your fingers, loosen skin from breast meat; tuck 2 lemon slices under skin
    (optional).
  4. Rub
    1 teaspoon olive oil all over the chicken. Season chicken with rosemary,
    crushed fennel seeds (use a knife or heavy pan to crush seeds), ¼ teaspoon salt
    and ¼ teaspoon ground pepper.
  5. In
    a bowl, toss vegetables with 1 ½ tablespoons olive oil, garlic, ¼ teaspoon salt
    and ¼ teaspoon ground pepper.
  6. Spread
    vegetables in an even layer on a roasting/baking sheet.
  7. Place
    a cooling rack on top of vegetables and place chicken, breast side up, on top
    of cooling rack.
  8. Roast
    chicken until juices run clear when pierced between breast and leg (an
    instant-read thermometer should read 165 F when inserted in thickest part of a
    thigh, avoiding bone), about 30-40 minutes.
  9. Let
    rest 5 minutes before carving. Remove skin before eating. Squeeze with fresh
    lemon juice before serving, if desired.

Calories:
430 Total Fat: 13g Saturated Fat: 2.5g Trans Fat: 0g Cholesterol: 115mg Sodium:
500mg Carbohydrate: 40g Fiber: 7g Sugars: 7g Protein: 41g **Nutrition
information is calculated with skin removed**

Nutrition
content of this recipe is calculated by a registered dietitian nutritionist.
Due to variations in ingredients and measurements, values are approximations.
Nutrients provided for this recipe represent values based on the best available
information. This information is not intended to treat or diagnose. Please
consult your physician for diet recommendations specific to your personal
needs.