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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (603g) Recipe makes 4 servings The following items or measurements are not included below: 1 small rutabagas 4 rosemary sprigs 1/2 teaspoon italian seasoning |
||
| Calories 785 | ||
| Calories from Fat 407 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 45.2g | 69% | |
| Saturated Fat 10.9g | 54% | |
| Monounsaturated Fat 22.9g | ||
| Polyunsaturated Fat 8.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 155mg | 51% | |
| Sodium 278mg | 11% | |
| Potassium 1469mg | 41% | |
| Total Carbohydrate 50.1g | 16% | |
| Dietary Fiber 6.5g | 25% | |
| Sugars 8.8g | ||
| Protein 44.8g | 89% | |
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By: PaulaG
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This recipe was on the package of shallots I purchased awhile back. I made only a few changes.
SERVES 4
Ingredients
- 1 (3 lb) chicken, washed and patted dry
- 10 white pearl onions, peeled
- 10 garlic cloves, peeled
- 6 medium shallots, peeled
- 2 medium carrots, peeled, cut in 1 inch chunks
- 3 medium potatoes, scrubbed and cut in 1/2 inch slices
- 1 small rutabaga, peeled and cut in 1 inch cubes
- 1/4 cup olive oil
- 1/2 cup chicken broth
- 4 fresh rosemary sprigs
- 1/2 teaspoon italian seasoning
- seasoning salt
- lemon pepper
Directions
1
Preheat oven to 450 degrees.2
Place washed chicken in a large baking dish.3
Toss veggies in olive oil and then place around chicken.4
Pour the chicken broth over veggies and chicken, sprinkle with the Italian seasoning.5
Add seasoned salt and lemon pepper to taste.6
Lay rosemary sprigs over all.7
Bake in preheated oven for 1-1/2 to 2 hours, basting frequently.8
Remove the rosemary sprigs before serving.
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Featured Reviews for This Recipe
From: Molly53
On Oct 7, 2007
An excellent recipe, however we found that the chicken was a little on the dry side. When we make this one in the future, I'll roast the chicken breast side down to take advantage of the moisture in the bottom of the pan.
From: yamakarasu
On Apr 4, 2007
Delicious! I made a few adjustments. I stuffed the chicken with lemon and onions and added some extra herbs and seasonings (thyme, chili powder, garlic powder) and squeezed some lemon juice over the chicken since I didn't have lemon pepper. I used less oil and skipped the chicken broth as well and it came out fine. The skin was crispy and the meat was juicy and wonderful. And the vegetables were really tasty too. Thank you!
From: mikekey
On Jan 1, 2007
You've done it again, Paula. This is a keeper. Served this for New Years day dinner. I was serving a risotto, so left out the potatoes and added some Brussels sprouts the last half hour, and let them roast. I didn't have lemon pepper so squeezed some lemon juice over everything. The flavors were great! The nice thing about this recipe, is you can vary the vegies to taste. I will try parsnip and baby beets next time. Thanks for posting what is going to be a staple here!
From: Auntie Jan
On Apr 27, 2006
Awesome chicken. So moist and tender, it just fell apart.The only change I made was not to add the rutabaga since I didn't have one and I added paprika as a spice.The flavor was sooo good.Thanks for the wonderful chicken recipe.
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