Lemon-Herb Chicken With Roasted Vegetables and Walnuts Recipe

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Lemon-Herb Chicken With Roasted Vegetables and Walnuts
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Ingredients
16
Count
Nutrition
1206
Calories
Total time
1
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 300°.
  2. Halve the lemon and cut 3 very thin slices from 1 half; halve the slices. Squeeze the juice from the other half and set aside.
  3. Loosen the skin over the chicken breasts and thighs and carefully stuff the lemon slices, 8 of the sage leaves and the parsley under the skin. Season cavity with salt and pepper, then stuff it with the remaining lemon, 3 sage leaves, 1 thyme sprig and 2 garlic cloves. Rub 1 tablespoon of the oil over the chicken and season with salt and pepper. Tie the legs together or make slits in skin and pull drumsticks through.
  4. Coat bottom of roasting pan with the remaining oil. Set the chicken, breast side down, in the pan and roast for 10 minutes.
  5. While the chicken is cooking, blanch the Brussels sprouts in boiling water, about 2 minutes. Drain, cool slightly, and halve.
  6. Add Brussels sprouts, beets, turnips, onions, carrots and sage leaf, thyme sprig and garlic clove to the roasting pan. Season with salt and pepper and roast for 1 hour. Add 3/4 cup of stock to the pan and roast for an additional 20 minutes.
  7. Raise the oven temperature to 450°. Turn the chicken breast side up and baste. Roast 10 minutes longer, or until the bird is browned and a thermometer inserted in the thickest part of the thigh reads 165°. Transfer the chicken to serving platter and tent with foil.
  8. Place veggies back in oven and roast for an additional 10 minutes, or until tender. Transfer the vegetables to the platter and tent with foil.
  9. Set the roasting pan over a burner or pour juices into a heated pot and bring to a boil. Add the remaining 1/4 cup stock and reserved lemon juice and bring to a simmer over moderately high heat, scraping up the browned bits from the bottom of the pan (or adding them to the pot. Remove the pan from the heat and swirl in the butter. Season the jus with salt and pepper; transfer to a warmed gravy boat.
  10. Carve the chicken. Sprinkle the walnuts over the chicken and vegetables and serve with the jus.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1206.02 Kcal (5049 kJ)
Calories from fat 760.44 Kcal
% Daily Value*
Total Fat 84.49g 130%
Cholesterol 392.07mg 131%
Sodium 524.82mg 22%
Potassium 1537.91mg 33%
Total Carbs 24.22g 8%
Sugars 12.7g 51%
Dietary Fiber 7.44g 30%
Protein 84.5g 169%
Vitamin C 64.4mg 107%
Vitamin A 0.6mg 21%
Iron 6.4mg 35%
Calcium 130.6mg 13%
Amount Per 100 g
Calories 159.32 Kcal (667 kJ)
Calories from fat 100.46 Kcal
% Daily Value*
Total Fat 11.16g 130%
Cholesterol 51.8mg 131%
Sodium 69.33mg 22%
Potassium 203.17mg 33%
Total Carbs 3.2g 8%
Sugars 1.68g 51%
Dietary Fiber 0.98g 30%
Protein 11.16g 169%
Vitamin C 8.5mg 107%
Vitamin A 0.1mg 21%
Iron 0.8mg 35%
Calcium 17.3mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 30.4
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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