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Recipe Summary

prep:
30 mins
roast:
1 hr 15 mins at 375°
stand:
10 mins
Servings:
4
Max Servings:
5
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Ingredients

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Directions

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  • In a large bowl combine Yukon gold potatoes, sweet potatoes, carrots and shallots and/or onion. Drizzle vegetables with half of the melted butter. Sprinkle with half of the salt and half of the pepper; toss gently to coat.

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  • Rinse the chicken body cavity; pat dry with paper towels. Skewer neck skin of chicken to back. Place the one halved lemon in body cavity. Tie legs to tail. Twist wing tips under back. Place chicken, breast side up, on a rack in a shallow roasting pan. Brush chicken with the remaining melted butter.

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  • In a small bowl, stir together lemon peel, parsley, rosemary, snipped fresh or dried thyme, minced garlic, the remaining salt and the remaining pepper; rub onto chicken. If you like, insert a meat thermometer into center of an inside thigh muscle. (The thermometer should not touch bone.) Place vegetables around chicken. If you like, add fresh thyme sprigs, garlic bulbs, and additional lemon halves.

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  • Roast, uncovered, in a 375 degree F oven for 1-1/4 to 1-1/2 hours or until drumsticks move easily in their sockets and chicken is no longer pink (180 degrees), stirring vegetables once or twice. Remove chicken and vegetables from oven. Cover; let stand for 10 minutes before carving chicken.* Makes 4 to 5 servings.

Tips

If the vegetables are not done, return them to the oven while the chicken stands.

Nutrition Facts

901 calories; total fat 53g; saturated fat 19g; polyunsaturated fat 9g; monounsaturated fat 20g; cholesterol 233mg; sodium 605mg; carbohydrates 52g; fiber 9g; sugar 9g; protein 55g; trans fatty acidg; vitamin a 214IU; vitamin c 56mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6 2mg; folate 60mcg; vitamin b12 1mcg.

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