Roasted Chicken with Root Vegetables Recipe

Recipesfull introduces to you: Popular Recipes. (Roasted Chicken with Root Vegetables Recipe). I always wanted to learn to make an excellent roasted chicken at home. I tried to find a recipe that is quick and easy, but in the process, I didn't lose the flavors of the chicken. I could not see any that had a few steps or ingredients. This is a recipe I came up with after trying many different methods. I used to buy a lot of rotisserie chicken, but after I learned this easy chicken dish, I don't think I will ever go back. The chicken turns out to be flavorful and juicy. It can be served with the vegetables as a main dish or use it in other recipes that have chicken in them.

Brief

Prep 30 mins

Cook: 1hr25 mins

Additional: 8hrs15 mins

Total: 10hrs10 mins

Servings: 8

Yield: 8 servings

Roasted Chicken with Root Vegetables Recipe

Ingredients

1 (4 to 6 pound) whole chicken

salt and ground black pepper to taste

1 tablespoon unsalted butter

melted

1 pinch saffron

1 medium lemon

sliced

1 clove garlic

halved

4 large carrots

cut into 2-inch pieces

1 large fennel bulb

cut into thin wedges

1 large red onion

cut into 1/2-inch slices

Meat and Poultry

Directions

Step 1

Wash the chicken and pat dry. Poke it with a toothpick all over about 40 times. Season with salt and put in the refrigerator to chill for 8 hours.

Step 2

Preheat the oven to 425 degrees F (220 degrees C).

Step 3

Combine melted butter and saffron in a small bowl. Pour over chicken to cover and season with salt and pepper. Stuff chicken with lemon slices garlic. Tie the chicken legs with kitchen string and tuck legs underneath.

Step 4

Lay carrots fennel and onion at the bottom of a roasting pan and rest the chicken on top.

Step 5

Roast in the preheated oven for 1 hour and 15 minutes. Spoon the juices from the chicken over the vegetables. Sprinkle with salt and pepper. Continue to roast until no longer pink at the bone and the juices run clear 10 to 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C).

Step 6

Remove from the oven and cover with aluminum foil; let sit for 15 to 30 minutes before serving to allow the chicken to absorb all the juices.

Nutritional Information

Roasted Chicken with Root Vegetables Recipe

Servings Per Recipe:8

Calories: 322.8

% Daily Value *

Protein: 41.4g 83%

Carbohydrates: 10.9g 4%

Dietary Fiber: 3.7g 15%

Sugars: 2.6g

Fat: 12.3g 19%

Saturated Fat: 3.8g 19%

Cholesterol: 123.6mg 41%

Vitamin A Iu: 6204.9IU 124%

Niacin Equivalents: 21.2mg 163%

Vitamin B6: 0.8mg 48%

Vitamin C: 20.2mg 34%

Folate: 34.8mcg 9%

Calcium: 72mg 7%

Iron: 2.6mg 15%

Magnesium: 51.3mg 18%

Potassium: 765.6mg 21%

Sodium: 175.7mg 7%

Thiamin: 0.1mg 15%

Calories From Fat: 110.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.