Roasted Chicken with Root Vegetables
26g CARB
Serves 8
Hands On 55 min.
Total 2 hr. 20 min.
- 1 5-lb. whole chicken, neck and giblets removed and excess fat trimmed
- 1 or 2 lemons
- 2 Tbsp. snipped fresh thyme or 2 tsp. dried thyme, crushed
- 1 Tbsp. light butter with canola oil
- 2 tsp. snipped fresh rosemary or ½ tsp. dried rosemary, crushed
- 4 cloves garlic, minced
- 1¼ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- Nonstick cooking spray
- 4 medium red potatoes, cut into 1-inch wedges
- 6 large carrots, cut into thirds and thick pieces halved lengthwise
- 1 medium red onion, cut into 1-inch wedges
- 1 Tbsp. olive oil
- 1 Tbsp. snipped fresh thyme
- 1 tsp. snipped fresh rosemary
- 6 sprigs fresh thyme
- 1 sprig fresh rosemary, cut into 1-inch pieces
1. Wipe chicken cavity with paper towels. Let chicken stand at room temperature 30 minutes.
2. Place one oven rack in center of oven. Place a second oven rack in bottom third of oven. Preheat oven to 450°F. Line a roasting pan with foil and place a rack in prepared pan. Remove zest and squeeze juice from one of the lemons; set juice aside.
3. In a small bowl combine lemon zest and the next four ingredients (through garlic). Slip your fingers under breast and leg skin to create pockets. Rub herb mixture over meat in pockets and inside body cavity. Sprinkle chicken and cavity with 1 tsp. of the kosher salt and ¼ tsp. of the pepper. Truss chicken. Insert a thermometer into center of one of the inside thigh muscles.
4. Place chicken, breast side up, on rack in prepared pan. Place pan on middle oven rack. Roast 55 minutes.
5. Meanwhile, line a 15×10-inch baking pan with foil and coat with cooking spray. In a large bowl combine the next six ingredients (though rosemary) and remaining ¼ tsp. salt and pepper. Spread vegetables in prepared pan. Top with thyme and rosemary sprigs.
6. After the chicken has roasted 55 minutes, place vegetables on bottom oven rack. Roast 25 to 35 minutes or until chicken is done (see tip, below). Remove from oven. Roast vegetables 10 to 15 minutes more or until tender and golden.
7. Cover chicken with foil and let stand 15 minutes. If desired, remove zest from remaining lemon. To serve, remove and discard skin from chicken. Carve chicken and drizzle with reserved lemon juice and pan juices. Serve with vegetables and top with lemon zest and additional fresh thyme and rosemary.
per serving (3 oz. chicken + 1 cup vegetables each) cal 296, fat 7 g (2 g sat. fat), chol 96 mg, sodium 333 mg, carb 26 g (4 g fiber, 5 g sugars), pro 32 g
Is it done?
Check for doneness in the thickest part of the breast (165°F) and thigh (175°F).
Truss the Chicken
1. Start with 5 feet of 100%-cotton kitchen string. With the chicken on its back, slide string under its middle. Pull ends of string over the wings and cross them around the top of the breast, tightening skin.
2. Bring the ends of the string above the wings, running them along the side of the breast. Cross ends of the string, pulling tightly up and under the crown of the bird.
3. Bring the ends of the string under the legs, then loop over the tops of the legs. Cross and tighten. The thighs will pop outward.
4. Flip the bird over and tie the strings in a knot around the tail. Snip off the ends. Cook the chicken breast side up.