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Roasted Chicken on a Bed of Winter Vegetables

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Roasted Chicken on a Bed of Winter Vegetables

Recipe Image

Make it a Meal

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Wine Pairings

Preparation facts

Yield: 4 servings

Ingredients

3 1/2 lb broiler-fryer

1 lemon, sliced

1 medium onion, peeled and quartered

3 thyme sprigs

kosher or coarse salt and freshly ground black pepper to taste

3 medium leeks, white part only, washed carefully and thinly sliced

2 carrots, peeled and cut into thin sticks or rounds

6 red potatoes, quartered

4 medium parsnips, or 6 medium turnips, or 2 medium rutabaga, peeled and cut into thin sticks (or any combination of these vegetables, enough to yield 6 cups)

12 oz (1 1/2 cups) dry white wine

1 14-ounce can chicken broth

Directions

Preheat the oven to 425°F.

Rinse chicken thoroughly. Put lemon, onion and thyme into the cavity of the chicken. Sprinkle the skin of the chicken liberally with salt and pepper. Scatter the leeks, carrots, potatoes, turnips and/or rutabaga over the bottom of a roasting pan. Sprinkle the vegetables with salt and pepper. Set the chicken on top of the vegetables. Pour white wine and chicken broth over chicken and vegetables.

Roast the chicken for 1 hour until the skin is browned, the juices at the joint of the thigh run clear when pierced with a knife, and a thermometer inserted into the flesh of the thigh registers 180 F. Stir vegetables and baste chicken with juices occasionally during cooking.

Transfer the chicken to a cutting board. Lift the vegetables into a serving bowl and pour or ladle the juices into a pitcher or gravy boat. Carve the chicken and serve with vegetable juices.

Nutrition note: Nutrition calculation based on parsnips.

Recipe courtesy of the National Chicken Council

Nutrition facts

Serving Size 1 serving
Calories 598
Calories from Fat 73 (12%)
% Daily Value*
12%Total Fat 8g
10%Saturated Fat 2g
Polyunsaturated Fat 1.8g
Monounsaturated Fat 2.8g
25%Cholesterol 74mg
12%Sodium 291mg
66%Potassium 2297mg
28%Total Carbohydrate 85g
58%Dietary Fiber 14.5g
Sugars 16g
Sugar Alcohols 0g
66%Protein 33g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.



*The information in this newsletter is for educational use only. Do not attempt to self-diagnose or treat any condition. Please consult your healthcare practitioner if you believe you may have any of the signs or symptoms discussed above before using any of the nutrients discussed.

You should also consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem.
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