4 oz chicken; 1 to 1 1/2 cups vegetables
|Saturated fat||3 g|
Add veggies and use herbs, not fat, for healthier comfort food
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- Heat oven to 450°F. Pat chicken dry with paper towels. Rub skin with 1 tsp. olive oil. Season inside and out with salt and pepper. Set on rack in roasting pan. Place lemon and rosemary in cavity. Pour broth into pan. Roast chicken 30 minutes.
- In large bowl, toss carrots, potatoes, turnips, and onion with 3 tsp. olive oil and sprinkle with salt and pepper. Arrange vegetables around chicken in pan.
- Roast chicken and vegetables until chicken is done and vegetables are tender, about 30 minutes more. Chicken is done when juices run clear and a meat thermometer inserted in thickest part of thigh reads at least 165°F. (If vegetables are not tender enough when pierced with a fork, remove chicken to a cutting board to rest and return vegetables to oven for about 10 minutes more, if necessary).
- Remove lemon and rosemary from chicken before carving.