Directions:
- Toss first 5 ingredients in large roasting pan. Mix butter, sage, and garlic in small bowl. Place chicken in center of vegetables. Using fingertips, loosen skin from breast. Spread 1 tablespoon sage butter under skin. Rub 1 tablespoon sage butter over entire chicken. Dot vegetables with remaining sage butter. Sprinkle 1 teaspoon salt over vegetables and chicken. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
- Preheat oven to 400°F Roast chicken and vegetables 15 minutes. Reduce oven temperature to 375°F; continue roasting until instant-read thermometer inserted into chicken thigh registers 165°F and vegetables are tender, stirring vegetables once, about 1 hour.
- Place greens and shallot on large deep platter. Spoon 3 tablespoons fat from juices in pan and drizzle over greens; toss to coat. Season with salt and pepper. Using slotted spoon, transfer roasted vegetables to platter, placing atop greens. Tilt chicken, allowing juices to flow from cavity into pan. Transfer chicken to work surface. Cut into serving pieces and arrange with vegetables atop greens.
- Add wine and 1/4 cup water to roasting pan. Bring to boil over medium-high heat, stirring to scrape up browned bits. Simmer until slightly reduced, about 3 minutes. Season sauce to taste with salt and pepper. Transfer to small pitcher. Serve chicken, passing pan juices alongside.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1095.73 Kcal (4588 kJ) | ||
| Calories from fat | 613.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.17g | 105% | |
|---|---|---|---|
| Cholesterol | 287.37mg | 96% | |
| Sodium | 4237.11mg | 177% | |
| Potassium | 1695.32mg | 36% | |
| Total Carbs | 46.52g | 16% | |
| Sugars | 9.04g | 36% | |
| Dietary Fiber | 14.34g | 57% | |
| Protein | 71.5g | 143% | |
| Vitamin C | 24.7mg | 41% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 11.2mg | 62% | |
| Calcium | 284.1mg | 28% | |
| Amount Per 100 g | |||
| Calories | 131.65 Kcal (551 kJ) | ||
| Calories from fat | 73.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.19g | 105% | |
|---|---|---|---|
| Cholesterol | 34.53mg | 96% | |
| Sodium | 509.08mg | 177% | |
| Potassium | 203.69mg | 36% | |
| Total Carbs | 5.59g | 16% | |
| Sugars | 1.09g | 36% | |
| Dietary Fiber | 1.72g | 57% | |
| Protein | 8.59g | 143% | |
| Vitamin C | 3mg | 41% | |
| Vitamin A | 0.1mg | 29% | |
| Iron | 1.3mg | 62% | |
| Calcium | 34.1mg | 28% | |
* 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.
Try this similar recipes
-
Special Sunday Roast Chicken
Unpeeled russet potato , well scrubbed, cut into 1-inch c... and 13 more.. -
Roasted Sweet Potatoes and Vegetables With Thyme and Maple Syrup
Sweet potatoes, cut into long, thin rectangles and 6 more.. -
Potato Soup With Wild Mushrooms
Potatoes, Carrot, Parsnip, Celery, Onion and 7 more.. -
Sweet Potato and Carrot Crisp
Sweet potatoes (about 2 1/2 lb), Carrots (about 2 lb) and 10 more.. -
Beef Stew
Beef stew meat, Potatoes, peeled and sliced and 11 more.. -
Lemon-Scented Chicken Soup with Parsley-Sage Matzo Balls
Chicken , cut into 8 pieces, rinsed well, excess skin and... and 13 more.. -
Curried Winter Vegetable Soup
Butter, Cumin, Curry, Rosemary, Pepper, Sage and 11 more.. -
Warm Winter-Vegetable Salad
Mall red onion, cut into 1/2 inch wedges and 13 more.. -
Herb Roasted Root Vegetables
Potato, peeled and cut into 1-inch cubes and 11 more..
Also Try
-
Special Sunday Roast Chicken
Unpeeled russet potato , well scrubbed, cut into 1-inch c... and 13 more.. -
-
-
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
