Serves 8
Fruits and Vegetables: 1 cup per serving
Ingredients
3 large carrots, peeled and cut into 1-inch pieces
6 potatoes, peeled and cut into quarters or smaller
1 large onion, peeled and cut into chunks
3 garlic cloves, peeled and cut in half
1 lemon or orange, cut in half
Seasoning for vegetables:
1 tablespoon vegetable or olive oil
1 teaspoon dried rosemary leaves
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
1 (3-to 4-pound) whole chicken
Seasoning for chicken:
2 tablespoons vegetable or olive oil
1 teaspoon salt
½ teaspoon black pepper, ground
Directions
- Preheat oven to 375° F.
- Wash and prepare carrots, potatoes, and onion. Place in large bowl.
- Sprinkle vegetables with oil and toss with vegetable seasonings.
- Spread vegetables in large roasting pan. Set aside.
- Wash and prepare 3 garlic cloves and lemon or orange halves. Set aside.
- Remove giblets from chicken.
- Pat chicken dry with paper towels.
- Stuff chicken cavity with garlic and lemon or orange halves.
- Rub chicken skin with oil and sprinkle with salt and pepper.
- Place chicken breast side up on top of vegetables in roasting pan.
- Roast for 1½ to 2 hours. Internal temperature of the thigh meat should be 165° F when done.
- Remove from the oven and cover loosely with foil. Let rest for 12 to 15 minutes before carving.
Nutrition Facts
Serving size: about 4 oz chicken and 1 cup vegetables; Calories: 440; Carbohydrates: 26 g; Fiber: 3 g; Fat: 27 g; Saturated fat: 7 g; Sodium: 700 mg