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
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