Perfect Roasted Chicken and Root Vegetables Recipe

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Perfect Roasted Chicken and Root Vegetables
Perfect Roasted Chicken and Root Vegetables
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Ingredients:

Directions:

  1. Preheat the oven to 500°F.
  2. You will need a 9 x 13-inch roasting pan with rack. Place roaster on the bottom most oven rack. Reserve the top rack for the roasted root vegetables.
  3. Season the chicken both inside and out with the kosher salt and white pepper.
  4. In a small bowl, combine the garlic, rosemary, olive oil and butter to make a paste.
  5. Rub the chicken both inside and out with the garlic rosemary blend. Place chicken in the roasting pan on a rack to raise it out of the fatty drippings.
  6. Pour 1 C water into the roasting pan, NOTE: watch to refill during first 30 minutes of roasting.
  7. Squeeze the lemon halves over the chicken and place the rinds inside the cavity.
  8. Place the bay leaves, 1 carrot halved, 1 stalk of celery halved and 1/2 onion in the cavity.
  9. Pour 1/2 cup of wine inside the cavity.
  10. Place the pan in the oven and roast the chicken uncovered at 500° for 30 minutes. Add water to the bottom of the roasting pan as needed. Drippings will burn & smoke!
  11. In the mean time, prepare: Roasted Root Vegetables:.
  12. Combine root vegetables with olive oil, spread on a baking sheet, sprinkle wit salt and bake until chicken is done. They will be carmalized on the bottom.
  13. Reduce the oven temperature to 350°, cover with foil tent and continue baking until the juices run clear. To test this, insert a thermometer in the thickest part of a breast meat. It should register at 160 degrees internal temperature.
  14. Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving. Cover with a foil tent until ready to carve & serve.
  15. Pour off excess fat from pan and return to heat. Whisk in 1 T flour or cornstarch, chicken stock, white wine, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened. Strain if necessary.
  16. Serve chicken with mashed potatoes & gravy on the side.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 512.86 Kcal (2147 kJ)
Calories from fat 200.94 Kcal
% Daily Value*
Total Fat 22.33g 34%
Cholesterol 25.74mg 9%
Sodium 3490.33mg 145%
Potassium 577.77mg 12%
Total Carbs 58.56g 20%
Sugars 4.76g 19%
Dietary Fiber 2.11g 8%
Protein 10.6g 21%
Vitamin C 11.5mg 19%
Vitamin A 0.3mg 9%
Iron 0.9mg 5%
Calcium 147.9mg 15%
Amount Per 100 g
Calories 183.78 Kcal (769 kJ)
Calories from fat 72 Kcal
% Daily Value*
Total Fat 8g 34%
Cholesterol 9.22mg 9%
Sodium 1250.72mg 145%
Potassium 207.04mg 12%
Total Carbs 20.98g 20%
Sugars 1.71g 19%
Dietary Fiber 0.76g 8%
Protein 3.8g 21%
Vitamin C 4.1mg 19%
Vitamin A 0.1mg 9%
Iron 0.3mg 5%
Calcium 53mg 15%

* 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

  • 11.7
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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