Herb-Roasted Chicken
This is roasted chicken at its finest! Basil, sage, thyme, and lemon pepper add an abundance of flavor to this main dish. Try the chicken and vegetable variation to complete the meal.
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Recipe Summary
Ingredients
Directions
Herb-Roasted Chicken and Vegetables:
Before roasting chicken, in a large saucepan bring lightly salted water to boiling. Add 1 pound red potatoes, quartered (or halved, if small); 3 carrots, halved lengthwise and cut into 1-inch pieces; and 1 medium turnip, peeled and cut into 1-1/2-inch pieces. Add to boiling water. Return to boiling; reduce heat. Cover and simmer for 5 minutes; drain. Add drained vegetables and 1 medium onion, cut into 1-inch chunks, to the bottom of the roasting pan around chicken. Drizzle vegetables with 2 tablespoons melted butter or margarine and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Roast as directed above, stirring vegetables once or twice during roasting. To serve, place chicken on serving platter. Arrange vegetables on serving platter around chicken.Nutrition Facts per 4 ounces chicken + 2/3 cup vegetables: 799 cal., 51 g total fat (17 g sat. fat), 233 mg chol., 657 mg sodium, 28 g carbo., 4 g dietary fiber, 54 g protein.Daily Values: 119% vit. A, 50% vit. C, 9% calcium, 24% iron.Exchanges: 1 1/2 Starch, 7 Medium-Fat Meat, 1 Vegetable, 2 1/2 Fat