Lemon-Thyme Roast Chicken with Artichokes
We used all packaged veggies (baby carrots, frozen pearl onions and jarred artichoke hearts) to make this Mediterranean-inspired roast chicken a convenient Sunday supper choice. Luscious honey-mustard pan gravy adds to the appeal. If you like, serve with Herbed Brown Rice, use the leftover chicken and rice to make Easy Chicken Gumbo later in the week.
Source: Midwest Living
A whole roasting chicken makes better roast chicken than broiler/fryers because of their relatively larger size, the higher fat content makes them just right for cooking evenly in the oven and their meat is also more flavorful.
740 calories; fat 34g; cholesterol 104mg; saturated fat 11g; carbohydrates 65g; mono fat 8g; poly fat 3g; trans fatty acid 2g; insoluble fiber 6g; sugars 30g; protein 34g; vitamin a 156.9IU; vitamin c 5.3mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 12.2mg; vitamin b6 0.8mg; folate 56.4mcg; vitamin b12 0.5mcg; sodium 1297mg; potassium 765mg; calcium 101mg; iron 3.8mg.