Tips: To truss chicken, place the chicken on its back with the legs toward you. Using about 5 feet of kitchen string, center the string under the back between wings and thighs. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body. Tie a knot to secure; cut off string ends.
A variety of potatoes can be used in this recipe, like whole fingerling or small purple potatoes.
Serving Size: 3 ounces chicken and 1 cup vegetables
296 calories; protein 32.1g; carbohydrates 26g; dietary fiber 4.2g; sugars 5.3g; fat 6.8g; saturated fat 1.6g; cholesterol 95.7mg; vitamin a iu 10344IU; vitamin c 22mg; folate 46.2mcg; calcium 61mg; iron 2.4mg; magnesium 61.4mg; potassium 981.2mg; sodium 332.7mg.