In a Roasting Pan
Garlic Roast Chicken with Crisp Potatoes & Mushrooms
1½ pounds small Yukon Gold potatoes, scrubbed
2 cups cremini mushrooms
3 small onions, each cut into 6 wedges
6 large garlic cloves, minced
1 tablespoon olive oil
1 teaspoon dried thyme or rosemary
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon poultry seasoning
2 teaspoons paprika
1 (3½-pound) chicken, without giblets
1 cup cherry tomatoes
1 Preheat oven to 425°F. Spray large roasting pan with nonstick spray.
2 Toss together potatoes, mushrooms, onions, half of garlic, the oil, thyme, ½ teaspoon of salt, and ¼ teaspoon of pepper in prepared pan. Push vegetables to sides of pan.
3 Stir together remaining garlic, the poultry seasoning, paprika, and remaining ½ teaspoon salt and ¼ teaspoon pepper in cup; add enough water to make a paste.
4 Rinse chicken inside and out under cold running water. Pat dry with paper towels. Rub garlic paste all over chicken. Tuck wings under and tie legs together with kitchen string. Place chicken, breast side up, in center of pan.
5 Roast, stirring vegetables occasionally, 35 minutes. Scatter tomatoes over vegetables. Roast until instant-read thermometer inserted into thigh (not touching bone) registers 180°F and vegetables are tender, about 30 minutes longer.
6 Transfer chicken to cutting board and let stand 10 minutes. Carve chicken and serve with vegetables. Remove chicken skin before eating.
PER SERVING (⅙ of chicken and vegetables): 304 Cal, 7 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 89 mg Chol, 498 mg Sod, 29 g Carb, 3 g Sugar, 4 g Fib, 32 g Prot, 60 mg Calc.
FYI You can use other mushrooms in this dish, including oyster, chanterelle, shiitake (be sure to remove the stems), and white. A mix of mushrooms also works well.