Whole Roasted Lemon-Herb Chicken on a Bed of Vegetables
When you season roast chicken under the skin, as in this recipe, the meat itself gets flavored and the skin becomes nicely browned and crisp. Here, the chicken is roasted on a bed of carrots, turnips and celeriac--but any mixture of root vegetables will work. You'll need about 8 cups of chopped or cubed vegetables.
Source: EatingWell Magazine, March/April 2010
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tip: To peel turnips and celeriac (also called celery root), cut off one end of the root to create a flat surface so you can keep it steady on the cutting board. Follow the contour of the vegetable with your knife to remove the skin. Or, if you use a vegetable peeler, be sure to peel around the root at least three times to ensure that all the fibrous skin is removed.
Nutrition Facts
Serving Size: 3-4 ounces chicken & 2/3 cup vegetables
Per Serving:
343 calories; protein 34.9g; carbohydrates 21.3g; dietary fiber 4.9g; sugars 7.1g; fat 13g; saturated fat 2.9g; cholesterol 97.5mg; vitamin a iu 8102.6IU; vitamin c 29.6mg; folate 38mcg; calcium 109.4mg; iron 2.6mg; magnesium 66.1mg; potassium 914.2mg; sodium 668.9mg; thiamin 0.2mg.
Exchanges:
2 vegetable, 4 lean meat, 1 fat