Sunday Chicken Sunday Chicken

Author: Canadian Living

Because she has the time on Sunday, Caroline Andrews is usually the one to prepare this dish, which she calls "a meal in one." She serves it with a mixed green salad tossed with a simple oil-and-vinegar dressing.

  • Portion size 6 servings


  • 1 rutabaga (1-1/2 lb/750 g)
  • 4 potatoes (1-1/2 lb/750 g total)
  • 1 bag pearl onion peeled
  • 1/3 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 chicken (5 lb/2.2 kg)
  • 1 tablespoon grated lemon rind
  • 1/4 cup lemon juice
  • 1 tablespoon chopped fresh mint
  • 2 cloves of garlic minced


Halve and cut rutabaga into 1-1/2-inch (4 cm) thick slices; peel and cut into 1-1/2-inch (4 cm) chunks. Scrub potatoes; cut into quarters.

In large bowl, toss together rutabaga chunks, potatoes, pearl onions, 2 tbsp (25 mL) of the olive oil, salt and pepper. Set aside.

Tie chicken legs together; tuck wings under back. Place on rack in large roasting pan. Scatter vegetables around chicken.

Whisk together remaining oil, lemon rind and juice, mint and garlic; pour over chicken. Roast in 375°F (190°C) oven, stirring vegetables and basting chicken occasionally, for 1-3/4 to 2 hours or until juices run clear when thigh is pierced and meat thermometer inserted in thigh registers 185°F (85°C).

Transfer chicken to cutting board; tent with foil and let stand for 10 minutes before carving. Serve with vegetables.

Nutritional facts <b>Per serving:</b> about

  • Sodium 321 mg
  • Protein 38 g
  • Calories 473.0
  • Total fat 22 g
  • Cholesterol 116 mg
  • Saturated fat 4 g
  • Total carbohydrate 31 g


  • Iron 19.0
  • Folate 15.0
  • Calcium 7.0
  • Vitamin A 3.0
  • Vitamin C 63.0
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Sunday Chicken