Recipes ofStephanie Searor, MS RD LDN RYT-200

Registered dietitian

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food

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Easy Lemon Herb-Roasted Chicken + Fall Vegetables Recipe

Wednesday, August 28, 2019
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Total time
2 hours
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Preparation time
30 minutes
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Portions
8

Ever wondered how to roast a chicken? Here's your answer! This is one of the easiest, most delicious weeknight meals you can prepare. The best part? Leftovers for tomorrow!

Ingredients
or48 oz of chicken, stewing, meat and skin, raw (1360 g)
or2 squashes (4 inch dia) of squash, winter, acorn, raw (862 g)
or3 large units of squash, zucchini, baby, raw (48 g)
or3 cups, whole of mushrooms, white, raw (288 g)
or2 large units of onions, raw (300 g)
or2 tbsps of spices, rosemary, dried (7 g)
or12 cloves of garlic, raw (36 g)
or2 tsps of salt, table (12 g)
or2 tsps, ground of spices, pepper, black (5 g)
or3 units yields of lemon juice, raw (144 g)
or1 tbsp of lemon peel, raw (6 g)
or3 tablespoons of oil, olive, salad or cooking (41 g)
Preparation
1.
Preheat the oven to 400 degrees.
2.
On a large sheet pan, toss the vegetables with half of the rosemary, garlic, olive oil, salt, and pepper. Spread out the vegetables in a single layer. If the pan is really crowded, you can use two pans, so that they can roast instead of steam.
3.
To prep the chicken; rinse with water, remove the giblets and neck from the inside. Remove the instant thermometer (if there is one). Flip the chicken over so the backbone is facing up. Using a sharp knife or kitchen shears, cut down the middle and either remove the backbone, or leave it on. Open up the chicken so that you can see the breastbone, and using your knife or your hands, gently crack the bone.
4.
Flip the chicken over and spread it out over the vegetables. The chicken should be flat, with all of the skin facing up. Drizzle with the rest of the olive oil and season with the other half of rosemary, garlic, salt, and pepper.
5.
Sprinkle the zest and juice over the chicken and vegetables.
6.
Bake for 60-70 minutes, or until the thickest part of the breast registers 165 F with a thermometer. If you don't have a thermometer; check that the skin is starting to pull back from the legs to reveal the bone. Do a "wiggle check"; if the leg wiggles away very easily, and the juices run clear, the chicken is likely cooked through.
7.
Let the chicken rest on top of the vegetables for about 10 minutes before carving. Serve the chicken with the vegetables, and drizzle with the pan juices. Save leftovers for tomorrow! Or, you can easily roast two chickens if you are feeding a crowd.
Nutritional information
Per 100 gPer portion (388 g)% DRI
Energy146 kcal566 kcal28 %
Fat10 g40 g62 %
Fatty acids, total saturated3 g11 g53 %
Cholesterol31 mg121 mg40 %
Sodium183 mg710 mg30 %
Carbohydrate5 g20 g7 %
Sugars1 g3 gremove
Fiber1 g3 g14 %
Protein8 g33 gremove