Protein-Packed Dinner

Whole Chicken with Root Vegetables

5
Average: 5 (4 votes)
(4 votes)
Whole Chicken with Root Vegetables
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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.

Ingredients

for
4
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 tablespoon Sesame seeds
4 pounds chicken
¼ cup butter
How healthy are the main ingredients?
Sesame seedsgarlic cloveTurnipcarrotonionpotato

Preparation steps

1.

Heat the oven to 400°F.

2.
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.
3.
Spread out the vegetables in a large roasting-tin.
4.
Rub the remaining oil all over the chicken and season generously with salt and pepper.
5.
Make a 'nest' in the centre of the vegetables and place the chicken in it. Rub the butter all over the chicken breast.
6.
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.
7.
Transfer the chicken to a carving board and let it rest for 20 minutes.
8.
Just before serving, put the tin of vegetables over a medium heat and reheat, turning the vegetables and glazing them with the pan juices.
9.
Cut the chicken into serving pieces and serve with the vegetables.