Sunday Chicken
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 473 |
| pro | 38 g |
| total fat | 22 g |
| sat. fat | 4 g |
| carb | 31 g |
| fibre | 4 g |
| chol | 116 mg |
| sodium | 321 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 19 |
| vit A | 3 |
| vit C | 63 |
| folate | 15 |
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.
Ingredients
Preparation
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.
Related content
-
Cider-Brined Turkey With Gravy
Brining marinates to the bone, ensuring a juicy turkey every time. We've created a lower-sodium...
-
Sage Butter Turkey with Shallot Sausage Stuffing
Whole fresh sage leaves tucked under the skin show through when the skin turns translucent,...
-
Roast Pork with Sweet Potatoes and Garlic
This is a superb roast to serve for family gatherings. The double loin is enough for 12 servings,...
-
Turkey Breast Stuffed With Herbed Butter
This is a great alternative to a whole bird for an intimate holiday dinner. You will need about a...
