Roasted Rosemary-Lemon Chicken
Makes 6 servings
|1||whole chicken (3-1/4 pounds)|
|1||lemon, cut into eighths|
|1/4||cup parsley sprigs|
|3||leaves fresh sage|
|1/2||teaspoon black pepper|
|1||can (about 14 ounces) chicken broth|
|1||cup sliced onion|
|1||cup thinly sliced carrots|
|1||cup thinly sliced zucchini|
- Preheat oven to 350°F. Trim fat from chicken. Fill cavity of chicken with lemon, parsley, rosemary, sage, thyme and pepper. Close cavity with skewers.
- Combine chicken broth, onion and garlic in heavy roasting pan. Place chicken in broth mixture. Roast chicken, basting occasionally with broth mixture, 1-1/2 hours or until internal temperature reaches 180°F when tested with meat thermometer inserted into thickest part of thigh not touching any bone. Remove chicken to serving platter.
- Combine carrots and zucchini in small saucepan. Add 1/4 cup water; bring to a boil over high heat. Reduce heat to medium and cook, covered, 4 minutes or until vegetables are crisp-tender. Drain.
- Remove skewers from chicken. Discard lemon and herbs. Remove skin. Cut chicken into pieces. Remove onion and garlic from pan with slotted spoon to medium bowl. Add carrots and zucchini; mix well. Arrange vegetable mixture around chicken. Garnish with fresh rosemary and lemon, if desired.
|Serving Size:||1/6 of total recipe|
|Saturated Fat||3 g|
|Total Fat||3 g|
|Calories from Fat||19 %|
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