Rose­mary Lemon Chicken

with In­side-Out Stuff­ing & Roasted Veg­eta­bles

Clean Eating - - MAINS -

with In­side-Out Stuff­ing & Roasted Veg­eta­bles

SERVES 4. HANDS-ON TIME: 25 MIN­UTES. TO­TAL TIME: 1 HOUR, 50 MIN­UTES. Why bother stuff­ing your chicken when you can sim­ply cook the chicken in the stuff­ing? In this recipe, the chicken is nes­tled in veg­eta­bles and chunks of whole­grain bread, for a stuff­ing-like mix­ture that’s de­li­ciously in­fused with the chicken’s nat­u­ral juices.

4 oz day-old whole-grain cia­batta bread, cut into large chunks

2 leeks, halved length­wise and cut into 2-inch lengths (TIP: Rinse leeks after cut­ting length­wise to re­move grit from lay­ers.) 2 large parsnips, scrubbed and cut into 1-inch lengths 2 cups peeled and cubed but­ter­nut squash (1-inch chunks) ¼ cup low-sodium chicken broth 1 tbsp olive oil, di­vided ½ tsp ground black pep­per, di­vided 1 small lemon, cut into wedges 5 sprigs rose­mary, di­vided 1 3-lb whole chicken ¼ tsp sea salt

1

Ar­range rack in lower third of oven; pre­heat oven to 400ºF. Place bread, leeks, parsnips and squash in the bot­tom of a large Dutch oven (6 quart, or large enough to ac­com­mo­date chicken). Driz­zle broth and 1 tsp oil over veg­etable mix­ture and toss to coat. Sprin­kle with ¼ tsp pep­per. Make a well in the mid­dle of the veg­etable mix­ture.

2

Place lemon wedges and 2 springs of rose­mary in­side chicken cav­ity. Re­move leaves from re­main­ing

sprigs and ānel\ chop. 3lace chicken in the well in the veg­eta­bles and driz­zle with re­main­ing 2 tsp oil. Sprin­kle with salt, re­main­ing ¼ tsp pep­per and half of chopped rose­mary, rub­bing oil and spices into skin of chicken to coat evenly. Sprin­kle re­main­ing chopped rose­mary over veg­eta­bles.

3

Us­ing kitchen twine, tie legs of chicken to­gether. Cover Dutch oven and roast for 35 min­utes. Re­move lid and con­tinue roast­ing an­other 40 min­utes un­til chicken is golden and a ther­mome­ter in­serted into thigh with­out touch­ing bone reads 165ºF. Trans­fer chicken from Dutch oven to carv­ing board and let rest 10 min­utes be­fore carv­ing. Serve with veg­etable mix­ture. PER SERV­ING (¼ of chicken and 1 cup veg­gies): Calo­ries: 712, To­tal Fat: 39 g, Sat. Fat: 11 g, Mo­noun­sat­u­rated Fat: 17 g, Polyun­sat­u­rated Fat: 8 g, Carbs: 44 g, Fiber: 7 g, Sug­ars: 0 g, Pro­tein: 48 g, Sodium: 461 mg, Choles­terol: 168 mg

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