ROASTED LEMON THYME CHICKEN AND ROOT VEGETABLES
An easy one-pan meal that's easy enough for weeks nights but impressive enough for holidays. It's great for the holidays if you have a small family
Servings 4 servings
Calories 290kcal
Ingredients
- 1 whole (3.30 lb | 1.5 kg) chicken
- 2 pears, quartered
- salt and pepper to taste to taste
- ¼ cup (2.01 oz | 57 g) butter
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 medium lemon quartered
- ¼ cup fresh parsley
- 5 medium fresh thyme
- 5 medium garlic clove peeled
- 2 cups (9.03 oz | 256 g) carrots sliced or chopped
- 1 cup (4.93 oz | 140 g) potato chopped
Instructions
- Preheat the oven to 355 F / 180 C. Grease a large baking dish with butter.
- Wash and pat dry the chicken with kitchen paper. Place chicken in a baking dish. Season with salt and pepper inside and outside.
- Now rub butter, olive oil, balsamic vinegar, juice from lemons, parsley and thyme over the whole chicken, under the skin and inside the cavity.
- Place the garlic into the chicken cavity. Place carrot, potatoes, pear and squeezed lemon halves around the chicken.
- Roast for 1 hour and 20 minutes. Half way through cooking time, baste with the juice.
- Keep basting the chicken until juice runs clear. To check, you can pierce the thigh with a skewer.
- Remove from the oven and let rest for 15 minutes before serving. Drizzle with pan juice and serve with the vegetables.
- Store 3 days in refrigerator
Nutrition
Calories: 290kcal | Carbohydrates: 29g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 186mg | Potassium: 755mg | Fiber: 7g | Sugar: 8g | Vitamin A: 20520IU | Vitamin C: 55mg | Calcium: 82mg | Iron: 2mg
