Protein-Packed Dinner

Whole Chicken with Root Vegetables

Name: Whole Chicken with Root Vegetables
Total time: 2 h 20 min
Yield: 4
Cuisine: European, North America
Ingredients: 2 cloves garlic cloves (chopped); 2 small Turnip (cut into wedges); 1 small Rutabaga (cut into wedges); 4 carrots (thickly sliced); 1 small onion (quartered); 4 potatoes (peeled and cut into chunks); 0.333 cup Oil; salt; peppers; 1 Tbsp Sesame seeds; 4 lbs chicken; 0.25 cup butter

Average: 5 (4 votes)

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Difficulty:

advanced

Difficulty

Preparation:

2 h.

Preparation

ready in 2 h. 20 min.

Ready in

Healthy, because

Even smarter

This classic dish is rich in lean protein as well as vitamins and minerals from the root vegetables.

Serve this chicken with a simple side salad.

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 2 cloves garlic cloves (chopped); 2 small Turnip (cut into wedges); 1 small Rutabaga (cut into wedges); 4 carrots (thickly sliced); 1 small onion (quartered); 4 potatoes (peeled and cut into chunks); 0.333 cup Oil; salt; peppers; 1 Tbsp Sesame seeds; 4 lbs chicken; ¼ cup butter

How healthy are the main ingredients?

Sesame seeds garlic clove Turnip carrot onion potato

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Preparation steps

Heat the oven to 400°F.

Put all the vegetables, garlic and sesame seeds into a large bowl. Mix with 3 tablespoons of the oil and season to taste with salt and pepper.

Spread out the vegetables in a large roasting-tin.

Rub the remaining oil all over the chicken and season generously with salt and pepper.

Make a 'nest' in the centre of the vegetables and place the chicken in it. Rub the butter all over the chicken breast.

Put the tin in the oven and roast for about 1 1/2-1 3/4 hours until the vegetables are tender and the chicken is cooked. To test if the chicken is cooked -insert a skewer or knife into the chicken where the leg joins the body - the juices should run clear with no trace of pink. If necessary, return the chicken to the oven for more roasting, checking it every 5 minutes.

Transfer the chicken to a carving board and let it rest for 20 minutes.

Just before serving, put the tin of vegetables over a medium heat and reheat, turning the vegetables and glazing them with the pan juices.

Cut the chicken into serving pieces and serve with the vegetables.